3 Eggs, slightly beaten
2 Cups sugar
1 Cup vegetable oil
1 Tbsp. vanilla
3 Cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
4 Cups chopped, pared, cored apples (about 3-4)
1 Cup chopped pecans
2 Tbsp. sugar
1/2 tsp. ground cinnamon
Preheat oven to 325 °F
Grease and flour two loaf pans (or I use those mini loaf pans).
Stir the eggs, sugar, oil and vanilla together in medium-sized bowl until well mixed.
Combine the flour, soda and cinnamon, and then stir into liquid ingredients until just evenly mixed. Stir in the apples and pecans. (Mixture will be very thick and gloppy.)
Divide between the two loaf pans.
Prepare the topping: Combine sugar and cinnamon in small cup; sprinkle over the loaves.
Bake in preheated oven at 325 °F for approx. 1 hour and 10 minutes. Check it carefully with a tester inserted in center; be sure it comes out CLEAN. Make sure it’s done. Nothing is worse than raw middle.
Let the bread cool in the pans on wire racks for 10 minutes. Run a thin knife around the edges of the pans. Remove the bread from the pans to wire racks to cool.
The bread is better the second day.
Wrap them tightly in plastic wrap or foil and store at room temperature.
NOTE: This is about the weirdest recipe I’ve ever tried, but this bread is awesome! It produces a really rustic looking loaf of bread that is SO yummy!
While in the middle of making it for the first time, I was sure it was a Joke and there was NO WAY this stuff was going to turn into bread. It is a big gloppy mess when you have the apples and pecans all mixed in.
I have no idea how it tastes on the second day because mine never lasts that long. The first loaf is always gone as soon as it comes out of the pan. *POOF* The second loaf doesn’t last much longer. You’ll have fun making this one! Enjoy!