Pumpkin Apple Bread Recipe

Baking is part of fall’s seduction. I say that I don’t want summer to end, and that I don’t like cold, period. I’m happy wearing shoes without socks and shirts without sleeves. And then I see canned pumpkin on the grocery store shelves and I think how lovely it would be to bake a spicy quick bread, how it would fill up the house with an enticing aroma, and wouldn’t it be nice to add slices to Lindsey’s lunches for the week.

In other words, I’m done. Welcome fall and impending winter with boots and coats and piles of sweaters by the front door. Before long, my corner of the sofa is cluttered up with stacks of cookbooks and cozy blankets. I’m dreaming of butter and spices, pie crusts and yeast breads.

When you have a bowl full of fresh mountain apples and a can of pumpkin puree on hand, make this sweet and tasty Pumpkin Apple Bread. It’s a true taste of fall.

Pumpkin Apple Bread Recipe

Adapted from the Gourmet Cookbook

Streusel Topping:

1 tablespoon all-purpose flour

5 tablespoons sugar

1 teaspoon ground cinnamon

1 tablespoon unsalted butter, softened

1. Make streusel: Blend together flour, sugar, cinnamon and butter in a small bowl until mixture resembles crumbs.

Batter

3 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 (15 oz can) solid-pack pumpkin

3/4 cup vegetable oil

2 1/4 cups sugar

4 large eggs, lightly beatedn

2 medium crisp, tart apples (like Granny Smith), peeed, cored and chopped

1. Make the batter: Preheat oven to 350 degrees Fahrenheit. Prepare two 9 X 5 inch loaf pans be coating them with baking spray, vegetable oil or butter. You can also line the pan with parchment.

2. In a medium bowl, stir together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice. In a large bowl, whisk together pumpkin, oil, sugar and eggs. Add the flour mixture to the pumpkin mixture and stir until combined. Fold in chopped apples.

3. Divide batter between prepared loaf pans. Sprinkle streusel over each loaf. Bake at 350 degrees Fahrenheit for about 50 to 60 minutes. The cake is done when a toothpick or skewer inserted in the center comes out clean.

Remove pans from oven and place on rack to cool, about an hour. Slice and serve. Wrap leftover cake in plastic or foil and store in refrigerator. You can also freeze the cake.

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