Thanks to Donna M. for sharing this recipe. I'm not a big pumpkin fan, but this is really good! (Mine was without allspice & cloves, but still good.) The kids liked it too. I gave one loaf to the family that takes Brett to school so it's about gone already.
PUMPKIN APPLE BREAD
For topping:
1 Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
1 Tbs unsalted butter, softened
For bread:
3 cups all-purpose flour
3/4 tsp salt
2 tsps baking soda
1 1/2 tsps ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)
MAKE THE TOPPING: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans.Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.Whisk together the pumpkin.oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples. Sprinkle topping on. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

























































