3 eggs, slightly beaten
2 c. sugar
1 c. vegetable oil
1 tbsp. vanilla
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
4 c. chopped, pared, cored apples (3-4 apples)
1 c. chopped pecans

TOPPING:

2 tbsp. sugar
1/2 tsp. ground cinnamon

1. Preheat oven to slow, 325 degrees. Grease and flour 2 (8 1/2" x 2 1/2") loaf pans.

2. Stir together the eggs, sugar, oil and vanilla in a medium size bowl until ingredients are well mixed.

3. Combine flour, baking soda and cinnamon on piece of wax paper. Stir into liquid ingredients just until evenly mixed. Stir in apples and pecans. Divide between 2 prepared loaf pans.

4. Prepare Topping: Combine sugar and cinnamon in small cup. Sprinkle over tops of loaves.

5. Bake in preheated slow oven, 325 degrees, for 1 hour and 10 minutes or until wooden pick inserted in centers comes out clean. Let the breads cool in the pans on wire racks for 10 minutes. Run a thin knife around the edges of the pans. Remove the breads from the pans to wire racks to cool. The breads are better the second day. Wrap them tightly in plastic wrap or aluminum foil and store at room temperature.