Pumpkin Apple Bread

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Dinner at my friend Robin’s house is always exciting as she tries out different and exotic recipes!  I just love her cooking and asked her write some of her recipes for my blog:

“I clipped this recipe as a newlywed, excited to make it in my first autumn as a wife.  We had just moved into a new townhouse and the development was still under construction.  I used to hang out in the construction trailer with the sales team, as they were nice people and I knew I would miss them when all the homes were finished.  I used to surprise them with things I cooked and baked, using them as guinea pigs, and knowing how much pleasure it gave them.  Food at the workplace has always been a real upper for people.  I remember a beautiful fall day, the air crisp, the leaves crunching beneath my feet and the smell of this very fragrant bread being delivered to the trailer.  It was received, still warm, with raves.  My husband loved it too.”


For topping
1 tablespoon all-purpose flour
5 tablespoons granulated 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-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2-1/4 cups granulated sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)

1) To make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal. Set aside.
2) To make the bread: Put a rack in middle of oven and preheat oven to 350 degrees F. Butter two 9 X 5 inch loaf pans. Set aside. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. 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. Yield: two loaves.


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