Recipe: Pumpkin Apple Bread

Pumpkin Apple Bread

3 cups unbleached all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. each: nutmeg, cloves, allspice
1 tsp. salt
2 cups sugar
4 large eggs
2 cups pumpkin puree
3/4 cup vegetable oil
1 1/2 tsp. vanilla extract
2 cups peeled, cored and diced firm cooking apples (like Fuji)

Crumb Topping:
3 Tbsp. flour
2 tsp. cinnamon
1/4 tsp each: nutmeg, cloves
3 Tbsp. unsalted butter

Yield: 2 (9x5) loaves
Preheat Oven to 350 F.

Combine spice crumb ingredients, cut in butter, set aside.

Sift dry ingredients together in one bowl.
Mix eggs, pumpkin, oil, and vanilla in another. Stir dry ingredients into the moist, then stir in apples. Don't overmix. Divide between greased pans, sprinkle crumb mixture over generously. Bake 50-60 minutes, test with toothpick. Cool 5-10 min in the pans, then turn out and cool on racks. Better the 2nd day! Ok to freeze.