Decided to repost this recipe. It’s easy. It’s good. It’s very fallesque. It makes two beautiful loaves. Pop one in the freezer for the morning after gorge of turkey for a lovely brunch. Or eat both at the same time with both hands or a shovel- I don’t judge.
Below is the original post, the printable recipe also included. Enjoy! New recipes to come. I have to re-learn my camera and her 5 billion settings, poor girl has been cast aside for too long.
Originally published, 12/10/10: I’m a little behind in my cooking. I’m also a lot behind on my posting- guilt gulp. I need a 36 hour day. Thanks for your patience, those that have been checking daily for new recipes! Keep up the consistency. I’ve added a printable recipes link, so hopefully that makes trying out recipes a little easier. Let me know if the links for prints don’t work! I’ve also added the printable link to previously posted recipes if you wanted to try the Chicken Chili or Cornbread (great warm-up winter meal) but didn’t want to print the entire post. Your solution has arrived.
While I may be a little late in the autumnal flavors game, this bread is still fantastic after the fall baking is done. If your house needs a little fresh scenting, bake a batch of these to fill it with cinnamon, clove, pumpkin smells. The streusel, which wikipedia terms as “something scattered or sprinkled” (very detailed), has a little salt, a little sweet, a little crunch. A palate trifecta.
This recipe makes two loaves- one to eat now, one to eat later. One to give, one to freeze. Whatever your choice, I’m okay with it! Make them as mini-loaves or muffins? Genius! Just adjust the baking time as they may finish faster. Check them after 25-30 minutes for smaller loaves or muffins. This bread is a sweet quick bread and very moist. Be careful when you remove them from the baking pan so they don’t fall apart. One loaf mysteriously disappeared from my counter rather quickly, apparently my recipe taster gave this a pretty high rating. The other loaf was enjoyed by my fellow teachers at our mid-semester breakfast.
I honestly don’t remember where I got this recipe years ago or I would give adaptation credit where credit is due! I’ve adapted the topping quite a bit from the original- I found the original very dry and too flourly. It needed more butter and more sweetness- who doesn’t need more butter and sweetness in their life? More punch in the spices also picked up the bread flavors as well. In the main bread recipe, I punched up the pumpkin and some of the spice combination. I’ve thought about trying it with apple butter (I know I’m obsessed) in place of the oil to lighten it up. That will be the next batch.
Now on to finishing a grad school final project and THEN holiday baking and there’s a lot of it. Soon to come: Cookies and more cookies.
Apple Pumpkin Bread with Streusel Topping
Apple Pumpkin Bread with Streusel Topping
Makes 2 (9×5) loaves. Freeze one. Give One. Eat Both. The choice is yours!
3 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground allspice
1 tsp salt
2 cups sugar
4 large eggs
1- 14.5 oz can pumpkin puree
3/4 cup vegetable oil
1 1/2 tsp vanilla extract
2 1/2 cups peeled, cored, and diced firm apples (Fugi, Gala, Granny Smith, etc)
Streusal Crumb Topping:
1/3 cup plus 1 TBL flour
2 1/2 tsp pumpkin pie spice
1/4 cup brown sugar
3 TBLS melted, unsalted butter
1/4 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Sift dry ingredients together in a medium-size bowl. In a large bowl, combine eggs, pumpkin puree, oil and vanilla. Stir dry ingredients into the large bowl of wet ingredients. Mix until just combined.
3. Fold in apples. Don’t overmix it will mess with the glutens in the flour and make the bread tougher and denser.
4. Divide between two pans sprayed with cooking spray.
5. In a bowl, combine the flour, spice, sugar. Stir the vanilla into the melted butter. Add the butter/vanilla to the dry ingredients. Mix together to form a buttery crumby topping. Sprinkle, best to just use your fingers and get in there, over the bread pans covering each generously.
6. Bake for 50-60 minutes, test with toothpick to make sure it’s done.
7. Cool 5 minutes or so in the pans. Gently turn out of pan and let cool on racks.
8. If freezing, wrap in aluminum foil and then place in a freezer bag.
Stay warm readers!