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Categories:
peeled apples eggs canola oil vanilla almond baking soda salt cinnamon all-purpose sugar topping all-purpose flour sugar cinnamon margarine
Viewed: 34 - Published at: 7 years agoIngredients
- 4 cups chopped peeled apples, cut into about 1 inch chunks
- 4 large eggs, beaten
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons baking soda
- 2 teaspoons salt or 2 teaspoons salt substitute
- 2 teaspoons cinnamon
- 3 cups all-purpose flour or 3 cups whole wheat flour
- 2 cups granulated sugar
- Topping
- 3/4 cup all-purpose flour or 3/4 cup whole wheat flour
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 6 tablespoons margarine or 6 tablespoons butter, room temp
Method
- Preheat oven to 350°. Lightly grease two 9x5" bread loaf pans and set aside.
- In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined.
- Add the vanilla, almond, baking soda, salt and 2 teaspoons cinnamon. Beat until thoroughly mixed.
- Next, add the 3 cups flour and 2 cups sugar on low just to blend. Turn the mixer to high and beat until mix is smooth. The batter will be very thick.
- Fold in the chopped apples, mixing by hand so the apples do not get too broken up.
- Divide the mix between two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.
- To prepare the topping, combine the 3/4 cup flour, 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl.
- Cut the butter into the mix with a fork (or your hands) until all ingredients are moist and crumbly.
- Sprinkle equal amounts of topping on each loaf.
- Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes.
- Remove from the oven and place on a cooling rack. Let cool 5 minutes before removing from the pans.
- It is easier to slice the bread if you can wait until it is cooled. Makes 2 loaves.
