APPLE BREAD A LA PENZEYS

4 cups peeled, cored and chopped apples (4-5 large macs)
4 large eggs beaten
l cup vegie oil
2 tsp. vanilla
l tsp. almond
l tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups flour
2 cups white sugar
Topping: 3/4 cup flour
l/4 cup white sugar
2 tsp. cinnamon
6 tbsps. room temp butter
Heat oven 350. Lightly grease two 9×5″ bread loaf pans and set aside. Peel, core and slice the apples. Cut into good sized chunks, about l” in size. In large bowl beat eggs with electric mixer until fluffy. Add oil and beat until combined. Add vanilla, baking soda, salt and cinnamon. Beat until throughly mixed. Add flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter willb e very thick. Fold in apples, mixing by hand so apples do not get too broken up. Divide mixtue between two pans. To prepaqre topping combine flour, sugar and cinnamon in small bowl. Cut the butter into mixture with a fork until all ingredients are moist and crumbly. If you don;’t mind a little mexx, it is faster to use your hands. Sprinkle equal amts. of topping on each loaf. Bake for about l hr. on the center rack of the oven. The loaf should feel fairly firm when touched in the middle or cook an extra 5 mins. Remove from oven and place on rack. Let cool for 5 mins. before removing from pans. It is easier to slice bread if you can wait until it is cool.
Yeild: 2 loaves. Penzeys