3 eggs, slightly beaten
2 cups sugar
1 cup vegetable oil
1 T vanilla
3 cups flour
1 tsp baking soda
1 tsp ground cinnamon
4 cups apples, pared, cored, & chopped (about 3-4 apples)
1 cup pecans, chopped

Topping:

2 T 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 (or mini loaf pans.)

In medium bowl, stir together eggs, sugar, oil and vanilla until well mixed.  In another bowl or on a piece of waxed paper, combine flour, baking soda and cinnamon.  Stir into egg mixture until evenly mixed.  Stir in apples and pecans.  The mixture will be very thick.  Divide into the two loaf pans.

In small cup, combine sugar and cinnamon for the topping.  Sprinkle over both loaves.  Bake in preheated, 325 degree oven for approximately 1 hour, 10 minutes.  Carefully check with a tester inserted in the center until it comes out CLEAN.  Make sure the bread is done.

Cool in pans on wire rack for 10 mins.  Run a thin knife around the edges of the pans, remove loaves and finish cooling on wire rack.

When cooled, wrap tightly in plastic wrap or aluminum foil and store at room temperature or in the refrigerator.  Freezes very well.

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