October 5, 2010

Pumpkin Apple Spice Bread

I love classic pumpkin bread with chocolate chips. But I fell in love with this pumpkin bread with apples, too. The spice combination of cinnamon, nutmeg, and cloves is common in recipes using pumpkin and apples, so pairing these fruits together just makes sense.

Sweet breads baked in mini-loaf pans are one of my favorite foods to give away. This recipe makes 4 mini-loaves and one standard loaf. Wrapped in plastic wrap and foil, this bread stores well in the freezer.

Pumpkin Apple Spice Bread
adapted from Recipes for IBS

3 c. flour
3/4 tsp. salt
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/4 tsp. allspice
1/4 tsp. ginger
16 oz. can pumpkin or 2 c. homemade pumpkin puree
3/4 c. canola oil
2 1/4 cup sugar
4 eggs
2 large Granny Smith apples, peeled and chopped (about 2 cups)

1 Tbsp. flour
5 Tbsp. brown sugar
1 tsp. cinnamon
1 Tbsp. butter

Preheat oven to 350. Combine topping ingredients with a fork. Set aside. Sift all dry ingredients into a large bowl. Stir until thoroughly blended. In a large bowl, beat pumpkin, oil, sugar, and eggs well with an electric mixer. Fold in apples. With a wooden spoon, add the dry ingredients to the wet, stirring the batter by hand until well blended. Pour batter into two non-stick greased loaf pans. Sprinkle on topping. Bake for about 50 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean (bake mini loaves for 40 minutes). Cool on racks.

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