3 eggs, slightly beaten
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
4 c. chopped, pared, and cored apples (about 4 apples - Granny Smith is good)
1 c. chopped pecans

TOPPING:

2 tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to slow (325 degrees). Grease and flour 2 loaf pans. Stir together the eggs, sugar, oil, and vanilla until well mixed. Combine flour, baking soda, and cinnamon. Stir into liquid ingredients just until evenly mixed. Stir in apples and pecans. Divide between 2 loaf pans.

Prepare topping; sprinkle over tops of loaves. Bake at 325 degrees for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans or wire racks for 10 minutes. Run a thin knife around the edge of the pans. Remove the breads. Cool completely on wire racks. The breads are better the second day.