Janice's Pumpkin Apple Bread


"Give what you have. To someone it may be better than you dare to think."
-Longfellow"






Recipe courtesy of
Janice Perez
(2006)
    For Topping
    • 1 tbsp. all-purpose flour
    • 5 tbsp. sugar
    • 1 tsp. ground cinnamon
    • 1 tbsp. butter, softened

    For Bread
    • 3 cups all-purpose flour
    • 3/4 tsp. salt
    • 2 tsp. baking soda
  • 1-1/2 tsp. cinnamon
  • 1 tsp. grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1 (15 oz.) 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)


Making the Topping
Blend together flour, sugar, cinnamon and butter in a small bowl with your fingertips until mixture resembles coarse meal.

Making the Bread
Put a rack in the middle of oven and preheat oven to 350 degrees. Butter two 9 x 5 inch loaf pans.

Sift together flour, salt, baking soda, cinnamon, nutmet, cloves, and allspice into a medium bowl, set asside. 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 topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

Temp: 350°
Bake Time: 50-60 min. (approx)



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