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Pumpkin Apple Bread

It’s the Great Pumpkin, Charlie Brown! This recipe unites two fall favorites for a delicious treat. Since it makes two loaves, freeze one for later – or even better, share it with a friend!

3 cups all-purpose flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

1 tsp allspice

1 tsp salt

2 cups sugar

4 large eggs

2 cups pumpkin puree

¾ cup vegetable oil

1½ tsp vanilla extract

2 cups peeled, cored, and diced firm cooking apples (like Fuji)

Crumb topping;

3 tbsp all-purpose flour

2 tsp ground cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

3 tbsp butter

Preheat oven to 350 degrees. Grease two 9 x 5” loaf pans. Combine crumb topping ingredients in a small bowl; cut in butter and set aside.

Stir all dry ingredients into one bowl; mix eggs, pumpkin, oil, and vanilla in another. Add dry ingredients in slowly, stirring until moist. Add apples, but do not overmix.

Divide batter between two greased pans; sprinkle crumb mixture over the top of each.

Bake 50-60 minutes until done. Cool in pan for 5-10 minutes; then turn out onto rack for cooling.