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

TOPPING:

2 tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to 325 degrees, grease and flour two 8 1/2 x 5 1/2 x 2 1/2 inch loaf pans. Stir together the eggs, sugar, oil and vanilla in a medium size bowl until well mixed. 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 loaf pans. Combine sugar and cinnamon in small cup. Sprinkle on top of loaves. Bake at 325 degrees for 1 hour and 10 minutes. Run a thin knife around edges of pans. Remove bread from pans to racks to cool. Breads are better second day. Wrap them tightly in plastic wrap or foil and store at room temperature.