4 cups apples, peeled, cored, and chopped, about 4-5 large apples
4 large eggs, beaten
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon (I used Penzeys.)
3 cups all-purpose flour
2 cups granulated sugar
3/4 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons cinnamon
1/2 cup butter, room temperature
For the bread and topping, first preheat the oven to 350 degrees. Lightly grease two standard 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, 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 the mixture is smooth. The batter will be very thick.
Fold in the chopped apples, mixing by hand with a spoon so the apples do not get broken up. Divide the mixture between the two 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 the 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; if not, bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.