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 Honey Crisp apples from the Camden City 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)
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 apple juice 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