pumpkin apple bread
Speaking of apples here's a good use for them! I adore pies and I fully intend on making one but they kind of stress me out and I have to be like "in the zone" and between working, errands and the million of items screaming "please pick meeee!!" on my to do list being in the zone of baking is not on my schedule right now. Which is exactly the reason this recipe is perfect.
topping:
1 tbsp all purpose flour
4 tsp sugar
1 tsp cinnamon
1 tbsp unsalted butter, softened
bread:
3 c all purpose flour
3/4 tsp salt
2 tsp baking soda
1 & 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1 (15 oz.) can solid pack organic pumpkin
3/4 c vegetable oil
2 & 1/4 c sugar
4 large eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (about 2 cups)
For the topping, blend together the flour, sugar, cinnamon, and butter in a small bowl with your fingertips until the mixture resembles coarse meal.
For the bread, put a rack in the middle of the oven and preheat the oven to 350 degrees. Butter 2 9 x5 loaf pans.
Sift together flour, salt, baking soda, cinnamon, nutmeg, and cloves in 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 buttered loaf pans. Sprinkle half of the topping evenly over each loaf. Bake until a wooden pick inserted in the center of the bread comes out clean, 50-60 minutes.
Cool loaves in pans on a rack for 45 minutes, then turn out onto the rack and cool completely, about 1 hour.