Pumpkin Apple Bread

I just had to squeeze in a few more fall recipes for thanksgiving, so I whipped up a few mini loafs of this pumpkin apple bread I came across on Love at First Bite. This sweet treat got rave reviews by the family – it is incredibly moist and has a wonderful balance of pumpkin and spice mixed with sweetness and apples.

The only changes I made were to use mini loaf pans (I got 5 mini loafs) and brown sugar for the topping instead of white. I don’t have anything else to add except that this bread WILL be made again in my house hold!! And it should be made in yours too 🙂

Pumpkin Apple Bread

Topping:
1 Tbsp. flour
5 Tbsp. brown 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. (I used 5 mini 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. (The mini loafs took roughly 30 minutes)

4. Let the loaves cool for about 20 minutes then remove from pan. Set loaves on their sides on wax paper to cool completely to help the outside of the loaves dry. The bread keeps well wrapped in plastic wrap and foil, chilled for one week and frozen for up to one month.

Makes 2 loaves. (Or 5 mini loaves)

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