QUICKBREADS: Apple Bread - Penzeys scrumptious apple cake

This apple bread (really like apple coffee cake) was from one of the Penzeys catalogs but can't remember which one. It is DELICIOUS!

Bread:

4 cups apples, peeled, cored and chopped (used Macs&Ginger golds)
4 large eggs, beaten
1 cup vegetable oil (used canola)
2 tsp. vanilla extract
1 tsp. almond extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups AP flour
2 cups granulated white sugar

Topping:

3/4 cup AP flour
1/4 cup granulated white sugar
2 tsp. cinnamon
6 tbsp. butter, room temp.

Preheat oven to 350. Lightly grease two 9x5 bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, almond extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get too broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.

To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove from the oven and place on a cooing rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.

Yield: 2 loaves
Prep. time: 10 minutes
Baking time: 1 hour