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

TOPPING:

2 tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to 325 degrees. Grease and flour 2 (8 1/2" x 5 1/2" x 2 1/2") loaf pans.

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

Combine flour, baking soda and cinnamon into small bowl. Stir into liquid ingredients just until evenly mixed. Stir in apples and pecans. Divide between two loaf pans.

Prepare topping. Combine sugar and cinnamon in small cup. Sprinkle over top of loaves.

Bake in oven at 325 degrees for approximately 1 hour and 10 minutes or until wooden pick inserted in centers comes out clean. Cool breads in pans on wire racks for 10 minutes. Run thin knife around edges of the pans. Cool loaves on wire racks. Breads are better the second day. Wrap tightly in plastic wrap or foil and store at room temperature.