Pumpkin Apple Bread
I double the topping. I pour 1/2 batter into the loaf pan -sprinkle one serving of topping & pour rest of batter & then put second serving of topping on top of that - killer!
1 Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
1 Tbs unsalted butter, softened (I use "salted" just cause I don't have "unsalted" in my house usually)
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 (I use 3/4 cup butter instead - wonderful!!!)
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. Melt the butter in the microwave and pour into the dry mixutre. Mix with a fork.
MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans. (I just spray "PAM" into pans.)
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Then add oil(or butter), sugar, and eggs in a large bowl. Add the pumpkin. Add flour mixture, stirring until well combined. Fold in apples (and walnuts if using nuts).
Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. *Remember, if you double the topping, do batter, topping, batter, topping. So yummy to have that topping the middle, too.
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.
This bread is meant to be SHARED!!! Make for your neighbors, your coworkers, your family. The only downside to this is it will be requested every year!
If you've known me for more than five minutes you know that I'm an annoying-ass crazy picky eater and I LOVE this recipe.
Go forth and make bread!