Tempt My Tummy ~ Fall Lovers Pumpkin Apple Bread

Have you guessed yet how much I love pumpkin? I know sorry for you who don't like pumpkin. I promise soon I'll be off my kick :). As you know my moto use what you have in the house! So mom brought over some apples and I had to use them up and this was the perfect way to use it and incorporate with my favorite pumpkin! The end bread was so pretty! I took the 2nd loaf over to my girlfriend Erin's house who was so nice to let us come visit and play her Wii. Enjoy you'll love it!

Note: I put the apples threw my food processor, I know the recipe had chunks but I liked the texture better being smoother! If you're not a big spice fan then you might not like this recipe it reminded me of a chai latte! The smell was wonderful but make sure you leave enough time for cooking and cooling, because you will want to wait up and eat a piece!!

The Crumb Part

& The Finished Product!

For topping:
1 Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
1 Tbs unsalted butter, softened

For bread:
3 cups all-purpose flour
3/4 tsp salt
2 tsps baking soda
1 1/2 tsps ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)

MAKE THE TOPPING: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into 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 topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.

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

I found this amazing recipe here: http://www.amateurgourmet.com/2005/10/fall_into_fall_.html