Sept 3rd
Kris & John brought over a few slices of the banana bread that she just made. We've been chatting on how this beautiful weather is putting us in the 'fall' mood and fruit breads fit the part.
I decided that I would make the apple bread that I've heard such gtreat things about on 2 P's. I made them into mini rectangular muffins. They are better the next day. I wrapped a few up and gave them to Kris. PJ couldn't wait until the next day to eat some. He really liked them.

Yvonne's Done-to-death Apple Bread
oven 325, bakes in about 1 hour and 10 minutes

3 eggs, slightly beaten
2 cups sugar
1 cup vegetable oil
1 Tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 cups chopped, pared, cored apples (about 3-4)
1 cup chopped pecans
topping:
2 Tablespoons sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to slow 325.
Grease and flour two 8 1/2 x 5 1/2 x 2 1/2 inch loaf pans (or I use those mini loaf pans)
2. Stir together the eggs, sugar, oil and vanilla in medium sized bowl until well mixed.
3. Combine the flour, soda and cinnamon on piece of waxed paper, and then then stir into liquid ingredients until just evenly mixed. Stir in the apples and pecans. The mixture will be very thick and gloppy. Divide between the loaf pans.
4: Prepare the topping: combine the sugar and cinnamon in a small cup, and sprinkle over the loaves.
5: Bake in preheated slow oven at 325 for 1 hour and 10 minutes, approximately.
Check it carefully with a tester inserted in center comes out CLEAN. Make sure it's done. 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 foil and store at room temperature.