- 4 C. Apples, Peeled and Cut Into 1 Inch Chunks
- 4 Large Eggs, Beaten
- 1 C. Canola Oil
- 2 tsp. Vanilla Extract, Bourbon Island or Vanilla Paste
- 1 tsp. Almond Extract
- 2 tsp. Baking Soda
- 2 tsp. Salt
- 1 tsp. Cinnamon, Saigon Ground
- 2 tsp. Apple Pie Spice Blend
- 3 C. All-Purpose Flour
- 2 C. Granulated Sugar
- ¾ C. All-Purpose Flour
- ¼ C. Granulated Sugar
- 2 tsp. Cinnamon, Saigon Ground
- 6 Tbsp. Butter, Softened
- Preheat oven to 350°F. Lightly grease two 9×5″ 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, apple pie spice and 1 teaspoon cinnamon. Beat until thoroughly mixed.
- Next, add the 3 cups flour and 2 cups sugar with the mixer set on low, just to blend. Turn the mixer to high speed, and beat until mix is smooth. The batter will be very thick.
- Remove the bowl from under the mixer, and fold in the chopped apples, mixing by hand so the apples do not get too broken up. (Chunks are good).
- Divide the batter between the two greased 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 squish with your hands) until all ingredients are combined, moist and crumbly. Sprinkle equal amounts of the cinnamon/butter topping on each loaf.
- Bake at 350°F for about 1 hour with the pans placed on the center rack of the oven. The apple loaf should feel fairly firm when touched in the middle, or bake an extra 5 minutes.
- Remove pans from the oven and place on a cooling rack. Allow pans to cool 5 minutes before removing the apple bread from the pans. It is easier to slice the bread if you can wait until it is cooled.
Makes 2 loaves.
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