1Preheat oven to 350°. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size
2In a large bowl, beat the eggs with an electric mixer until fluffy.
3Add the oil and beat until combined.
4Add the VANILLA EXTRACT, baking soda, salt and CINNAMON. Beat until thoroughly mixed
5Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick, almost like cookie dough.
6Fold in the chopped apples, mixing by hand with a spoon so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans
7To prepare the topping, combine flour, sugar and PENZEYS CINNAMON in a small bowl.
8Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands.
9Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven.
10The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5 minutes
11Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is at least mostly cool.