Delicious!  --we can hardly wait long enough to get it out of the pan before it gets eaten!  This is more like a coffee cake than a bread, but very tasty! (Note: I have found that you can use ¾ c applesauce to replace ¼ c of the oil and ½ c of the sugar in the bread, and it is still delicious!)  -- Bonnie Sellew

Bread:
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)

Topping:
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.

Served and submitted by Melinda Lindquist
Adapted from Gourmet (sniffle), February 2003
Serves 6 to 8.

1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated Parmesan cheese (1 cup)
2 3/4 cups milk  (I use skim)
9 large eggs
2 tablespoons Dijon mustard

Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for at least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.