Pumpkin Apple Bread

It's beginning to look a lot like Fall.

Everywhere you goooo. Soon the leaves will falllllll. Apples are ripe-n-ing, pumpkins are carol-i-ng, ghosts and goblins are on the callll.

Okay. Too much? Sorry. It's too soon for Christmas carols and I'm not singing the Monster Mash yet (what are you going to be for Halloween?). Why aren't there any Fall songs? It's not fair!

Despite the lack of Fall carols, I loved this bread. It's got all the flavors of Fall: apples, pumpkin, nutmeg, cinnamon, ground cloves...it smells amazing, looks amazing, and tastes amazing. If you haven't made anything with pumpkin yet, I'd suggest this. You'll love it and start making up your own Fall songs. Like me. Isn't that great!

P.S. What do you think of my new photo location?

Source: Life of a Wife
Servings: 2 loaves

For the Topping
1 Tbsp flour
5 Tbsp sugar
1 tsp ground cinnamon
1 Tbsp unsalted butter, softened

For the Bread
3 cups flour
3/4 tsp salt
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 ground cloves
1 tsp nutmeg
1 (15 oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (about 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: Sift together flour, salt, baking soda, and cinnamon into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add the dry ingredients, stirring until well combined. Fold in apples.

Divide batter between two buttered 9x5" loaf pans. Sprinkle half of the topping evenly over each loaf. Bake at 350 degrees until a toothpick inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. This bread keeps, wrapped in plastic wrap and foil and refrigerated, for up to 1 week. It can also be frozen for up to 1 month.

Have you started to plan for Halloween?