Pumpkin Apple Bread

It has been gloomy and raining all.day.long, which is perfect for baking. Nothing says fall quite like pumpkin apple bread. My house smells divine!

topping:

1 tbsp all purpose flour

4 tsp sugar

1 tsp cinnamon

1 tbsp unsalted butter, softened

bread:

3 c all purpose flour

3/4 tsp salt

2 tsp baking soda

1 & 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp ground cloves

1 (15 oz.) can solid pack organic pumpkin

3/4 c vegetable oil

2 & 1/4 c sugar

4 large eggs, lightly beaten

2 Granny Smith apples, peeled, cored, and chopped (about 2 cups)

For the topping, blend together the flour, sugar, cinnamon, and butter in a small bowl with your fingertips until the mixture resembles coarse meal.

For the bread, put a rack in the middle of the oven and preheat the oven to 350 degrees. Butter 2 9 x5 loaf pans.

Sift together flour, salt, baking soda, cinnamon, nutmeg, and cloves in 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 the topping evenly over each loaf. Bake until a wooden pick inserted in the center of the bread comes out clean, 50-60 minutes.

Cool loaves in pans on a rack for 45 minutes, then turn out onto the rack and cool completely, about 1 hour.

*recipe via the Flora & Fauna blog