pumpkin apple bread

The two biggest fall ingredients (in my kitchen) are pumpkin and apple. They are such versatile ingredients because they work in both sweet and savory dishes. I've been trying to use both as much as possible before the season comes to an end. I love this recipe so very much. Not only does it incorporate both of these seasonal ingredients, but it produces four amazingly moist mini loafs (perfect for gifting!). Three for yourself and one for someone else three for your friends and one to keep! (I actually typed that first sentence accidently - lovely, Lara).

First and foremost, if you don't own this pan, I suggest you purchase one immediately! It will change your bread baking experiences. And now for the recipe, which makes 2 loaves or 4 mini loaves.

Here's what you'll need...
For the topping
1 tablespoon flour
5 tablespoons sugar
1 tablespoon unsalted butter, softened
For the bread
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
16 oz. can of pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs beaten lightly
2 granny smith apples, peeled and chopped (about 2 cups)

Here's what to do....
In a bowl, mix topping ingredients until coarse crumbs form and set aside
Preheat oven to 350 degrees. Lightly grease loaf pan
In a large bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, allspice
In another bowl whisk together pumpkin, oil, sugar, eggs
Add flour mixture to pumpkin mixture. Fold in apples
Divide batter between pans
Sprinkle topping evenly on each loaf
Bake 50 minutes or until tester comes out clean
Let cool 45 minutes in pan before removing, then allow to cool completely

This bread, along with Trader Joe's pumpkin cream cheese, have been making breakfast time really awesome this week!