Pumpkin Apple Bread
Kate Black
A wonderful fall bread with a streusel topping.
ingredients
- For Topping
- 1 tablespoon all-purpose flour
- 5 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, softened
- For Bread
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- 1 (15-ounce) can solid-pack pumpkin
- 3/4 cup vegetable oil
- 2 1/4 cups sugar
- 4 large eggs, lightly beaten
- 2 Granny Smith apples, peeled, cored, and chopped (2 cups)
directions
- 1
Make the Topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
- 2
Make the Bread: Put a rack in middle of oven and preheat oven to 350 degrees. Butter two 9x5 inch loaf pans or several muffins pans.
- 3
Sift together flour, salt, baking soda, cinnamon, and nutmeg into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples.
- 4
Divide batter between loaf or muffin pans. Sprinkle topping evenly over batter. Bake until a wooden pick inserted in center of bread comes out clean, 50-60 minutes for loaf, 15-20 minutes for muffins.
- 5
Cool in pan on a rack for 45 minutes, then turn out onto rack and cool completely, about an hour.
Source: Rebecca Weaver
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