Apple Nut Bread

• 3 eggs, slightly beaten
• 2 cups sugar
• 1 cup vegetable oil
• 1 tbl vanilla
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 4 cups chopped, pared, cored apples
• 1 cup chopped pecans
• Topping:
• 2 Tbsp sugar
• 1/2 tsp cinnamon

Preheat oven to 325 degrees. Grease and flour 2 8 1/2 x 5 1/2 x 2 1/2 inch 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 prepared loaf pans. Prepare Topping: combine sugar and cinnamon. Sprinkle over tops of loaves. Bake in preheated oven for 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. Remove breads from pans and allow to cool completely. Wrap tightly in plastic wrap or foil and store at room temperature. The breads are better the second day.

Using pure convection: bake at 325 for 50-55 minutes