Pumpkin Apple Bread

This recipe is apparently from Gourmet Cookbook, but I found it online awhile ago. It is so good, and a departure from the usual pumpkin bread, with the addition of apples and a cinnamon sugar topping. The perfect way to start autumn. Enjoy!

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 2 loaves

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
• 1 1⁄2 teaspoons ground cinnamon
• 1  teaspoon  freshly grated nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground allspice
• 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. TOPPING:
2. Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
3. BREAD:
4. Put a rack in the middle of oven and preheat oven to 350°F Butter two 9 X 5 inch loaf pans.
5. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
6. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples.
7. Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf.
8. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.
9. Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.