Baking a loaf (or two) of tasty apple bread is a great way to use up extra apples from the orchard!
4 C. Apples (Peeled and Cut into ¼” Pieces)
4 Large Eggs (Beaten)
1 C. Canola Oil
2 tsp. Vanilla Extract, Bourbon Island
1 tsp. Almond Extract
2 tsp. Baking Soda
2 tsp. Sea Salt, Fine
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)
For the Bread:
For the Topping:
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.