Sunday, October 27, 2013

Pumpkin Apple Bread with Streusel Topping

Nothing could be more "Fall'ish" than pumpkins and apples! Since I had a fresh pumpkin I had baked for the pumpkin puree, and some Honeycrisp apples from a local market, I decided to combine the two into this delicious, moist, sticky, yummy bread. The recipe makes a lot, but they wrap and freeze well. They would be awesome for holiday gift giving, office parties and more.

3 cups all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking soda
1½ tsp. salt
3 cups granulated sugar
2 cups fresh pumpkin puree (or one 15 oz. can pure pumpkin - not pumpkin pie mix)
4 large eggs
1 cup vegetable oil
½ cup water (omit if using fresh pumpkin puree)
2 large Honey Crisp apples, peeled, cored and diced (or any crisp baking apple)
Streusel Topping:
1 1/2 tbls. all-purpose flour
5 tbls. granulated sugar
1 heaping tsp. ground cinnamon
1 1/2 tbls. butter, softened

Preheat oven to 350° F. Grease and flour seven 3 x 5 inch mini loaf pans or two 9 x 5 inch loaf pans. Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and water (if using) in large mixer bowl; beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter equally into prepared loaf pans.

Mix streusel topping in a separate bowl with a fork and sprinkle evenly over each loaf. Bake for 45-50 minutes or 60-65 minutes for the large loaves, or until wooden pick inserted in center comes out clean. 

Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Yield:  2 large or 7 mini-loaves


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