4 c apples, peeled, cored and chopped (4-5 apples, cut into chunks of about 1”)
4 large eggs, beaten
1 c vegetable oil (you can use ¾ c oil + ¼ c applesauce)
2 t vanilla extract
1 t almond extract
2 t baking soda
2 t salt
2 t cinnamon
3 c flour (I use 2 ½ c King Arthur white, ½ c King Arthur white wheat)
2 c sugar (can use 1 ½ c sugar + ½ c applesauce)
¾ c flour
¼ c sugar
2 t cinnamon
6 T butter, room temp.
Preheat oven to 350 F. Lightly grease two 9” x 5” loaf pans (or one 9” x 5” and three mini loaf pans, or 24-28 muffins)
In a large bowl, beat the eggs with an electric mixer until frothy. Add the oil and beat until combined. Add the vanilla, almond extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Add flour and sugar and mix on low just to blend, then turn the mixer to high and beat until mixture is smooth – the batter will get very thick.
Fold in chopped apples by hand. Divide mixture into loaf pans. (Since the batter is thick, it's easier to spoon it in than pour.)
To prepare topping, combine flour, sugar and cinnamon in small bowl. Cut butter into mixture with a fork until all ingredients are moist and crumbly. I just use hands – it works better/faster. Sprinkle topping onto loaves.
Bake large loaves about 1 hour on center rack of oven (mini loaves I take out around 45 min. and test with a toothpick or skewer, muffins take about 25 min.). Place on cooling rack and cool for at least 5 min. before removing from pans. – Bonnie Sellew