It’s pretty obvious by some of my recent posts that I’m loving the flavors of Fall. This recipe is pretty much Fall folded together as apples and pumpkin are combined.
I’ll admit, I raised an eyebrow, had doubt-filled thoughts and wasn’t quite sure if I even wanted to try combining my two favorite fall flavors.
But, guess what? It’s delicious.
Of course the pumpkin creates a moist, dense bread. The apples add a subtle sweetness and nice texture throughout. I love the apple chunks in every slice. And streusel topping? Well, it really wouldn’t matter if it’s apple or pumpkin. A little cinnamon and sugar goes nicely on top of just about ANYthing, including this Fall-filled bread.
Pumpkin Apple Bread
I used small loaves for this recipe, which is pretty much how I always do quick breads. They’re easier to freeze, cut into realistic portions AND give as gifts wrapped up in cellophane and tied with a cute raffia bow.
For the topping:
1 tablespoon all-purpose flour
5 tablespoons sugar
1 tsp. ground cinnamon
1 tablespoon butter, softened
For the bread:
3 cups all-purpose flour
3/4 tsp. salt
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp ground allspice
1 (15-oz) can solid-pack pumpkin (another shout out to Libby’s!)
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped; about 2 cups (again, this would coming very handy!)
Make the topping:
Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
To make the bread:
Put a rack in the middle of oven and preheat oven to 350. Grease two 9 X 5 inch loaf pans or 6 small loaf pans.
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples.
Divide batter between greased loaf pans. Sprinkle topping evenly over each loaf.
Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes. For smaller loaves, 35-40 minutes
Cool loves in pans on a rack for 10-15, then turn out onto rack and cool completely.