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Thursday, October 07, 2010

Apple Bread

I've had two requests for this recipe this week, and only felt like typing it up once, so I'll post it here.  This apple bread is DELICIOUS, and freezes really well.  I made a loaf the morning of our bible study and froze the second one... defrosted it, then reheated it the oven at 350 degrees until warmed through, no one knew the difference at our small group the following Tuesday.

Apple Bread
4 cups apples, peeled, cored and chopped into large chunks, about 1/2 inch-1 inch sized
4 large eggs, beaten
1 cup vegetable oil
2 cups white sugar
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. table salt
2 tsp. good cinnamon
3 cups all purpose flour

For the topping:
3/4 cup flour
1/4 cup white sugar
2 tsp. cinnamon
1/2 cup butter, cool but not hard

Preheat the oven to 350 degrees.  Lightly spray two 9 inch loaf pans with Pam.  In your mixing bowl, beat the 4 eggs until fluffy.  Add the oil, vanilla and sugar, beat until combined.  In a smaller bowl combine the dry ingredients: flour, soda, salt and cinnamon, set aside.  Peel and chop all the apples.  Then, add the dry ingredients to the egg mixture, mixing on low just until combined.  Fold in the apples by hand to keep the chunks intact.  Divide the mixture evenly into two pans.

To prepare the topping, combine all the ingredients in one bowl (to save on dishes, just use the same one that the dry ingredients were in), squeezing the butter through the flour etc. until it is combined, using your clean fingers (fastest) or a fork (neatest :).  Sprinkle the topping over the batter evenly in both pans.

Bake for about 1 hour on the center rack, rotating once.  Bread should feel fairly firm when touched in the middle.  Let cool and then remove from the pans.  It is easiest to slice when cool, but so hard to wait...

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