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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My friend, Patty Urbanski, made this while I was visiting her. I loved it so much that I chose to have it for breakfast every morning that I was there and made it the day after I got home from the trip. It might start out as a typical apple bread, but the topping sets this one apart. She keeps it in the refrigerator and while she always warmed her piece up in the microwave, I ate mine cold. It is so nice that it makes 2 loaves since hubby doesn't frown when you take one of the loaves to a friend. Ingredients:
3 eggs |
1 1/4 cups oil |
2 cups sugar |
3 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
3 cups apples, chopped |
1 cup pecans |
3/4 cup butter |
1/4 cup milk |
1 cup brown sugar |
Directions:
1. Cream eggs, oil, sugar, and vanilla.
2. Add flour, soda, salt, apples, and pecans.
3. Bake at 350 degrees for 1 hour in buttered and floured loaf pans. (can use PAM).
4. Right before taking the loaves from the oven, boil butter, brown sugar, and milk for 3 minutes.
5. Pour over hot bread.
6. Do not remove from pans for at least 2 hours.
7. Wrap in foil and keep in refrigerator.
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