Pumpkin Apple Bread

This is by far one of my favorite things to eat at Thanksgiving. My mother-in-law Jen gave me the recipe a few years back and I'm hooked. I make it every Thanksgiving.

I've never been one who is fond of anything pumpkin. I always pass up pumpkin pie and pumpkin bread... just never seemed appetizing to me. BUT, then I tried this pumpkin apple bread and the apple and the streusel topping is just enough to make it all come together and turn me into a pumpkin fan. I still can't believe it. If you make one new thing this Thanksgiving, make this bread!

The recipe makes 2 loaves. You could cut it in half and just make one, but trust me, you'll be sorry! I always make one for Thanksgiving day, and put the other in the freezer to enjoy later. This is AWESOME bread, and you have to try it!



Pumpkin Apple Bread

Topping:
1 Tbsp. flour
5 Tbsp. sugar
1 tsp. cinnamon
1 Tbsp. butter

Bread:
3 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 and 1/2 tsp. cinnamon
1 tsp. ground nutmeg
1 tsp. ground clove
1/4 tsp. ground allspice
16 oz. can solid pack pumpkin
3/4 cup vegetable oil
2 and 1/4 cups sugar
4 large eggs, slightly beaten
2 Granny Smith apples, peeled and chopped

1. Make the topping: In a bowl, blend all ingredients until it resembles coarse meal. Preheat oven to 350 degrees F and butter 2 loaf pans.

2. In a large bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice. In another bowl, whisk together the pumpkin, oil, sugar, and eggs. Add the flour mixture to the pumpkin mixture, stirring until combined. Fold in apples and divide into loaf pans.

3. Sprinkle each loaf with topping mixture and bake loaves in the center of oven for 55 - 65 minutes or until tester comes out clean.

4. Let the loaves cool for 45 minutes then remove from pan. The bread keeps well wrapped in plastic wrap and foil, chilled for one week and frozen for up to one month.

Makes 2 loaves.