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Apple Bread Recipe

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This recipe for Apple Bread, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Clement Pouliot
Added: Tuesday, September 12, 2006


4 cups of apples peeled cored and chopped into 1 inch chunks
4 large eggs beaten
1 cup Canola oil
2 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
3 cups all purpose flour
2 cups sugar

3/4 C flour
1.4 C sugar
2 t cinnamon
6 T butter, room temp

Preheat oven to 350. Lightly grease two 9x5 bread loaf pans and set aside.

In a large bowl beat eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, almond extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Add the flour and sugar and mix on low just to blend. Turn the mixture on high and beat until 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 loaves should feel fairly firm when touched in the middle. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you wait until it is cool.




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