Best Pumpkin & Apple Raisin Bread with Cinnamon Streusel Topping
Kaitlyn
ingredients
- 3 c. flour
- 2 t. baking soda
- 1 1/2 t. cinnamon
- 1 t. nutmeg
- 1 t. cloves
- 3/4 t. salt
- 1/4 t. allspice
- 1 (1 lb) can pumpkin puree
- 2 1/4 c. sugar
- 4 eggs, beaten
- 3/4 c. vegetable oil
- 1 large Granny Smith apple, peeled, cut into 1/4" dice small
- 3/4 c. toasted walnuts
- 1/2 c. raisins or butterscotch chips(optional)
- Topping:
- 5 T. sugar, 1 T. flour, 1 T. butter, 1 t. cinnamon
directions
- 1
For topping, combine all ingredients with fingers until crumbly. Set aside.
- 2
Preheat oven at 350 degrees. Grease and flour 2- 9x5" loaf pans. Mix all ingredients from flour through allspice in large bowl. In another bowl, whisk together the pumpkin, sugar, eggs and oil. Add pumpkin mixture to flour mixture and stir to mix evenly and fold in apples, raisins and walnuts. Divide mixture among loaf pans and sprinkle with the cinnamon sugar topping. Bake at 350 about 1 hour. These can be wrapped well in plastic wrap and then foil and stored for 2-3 days or may be frozen.
Source: Mom
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