Pumpkin Apple Bread with Streusel Topping
Cuisine: holiday quickbreads
Prep time: 
Cook time: 
Total time: 
Serves: makes 7 mini loafs
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 oz.) Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • ½ cup apple juice or water
  • 2 large Granny Smith apples, peeled, cored and diced
  • Streusal Topping:
  • 1.5 tablespoons all-purpose flour
  • 5 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1.5 tablespoons butter, softened
  1. PREHEAT oven to 350° F.
  2. Grease and flour Seven 3 x 5 inch mini loaf pans or Two 9 x 5 inch loaf pans.
  3. Combine flour, cinnamon, baking soda and salt in large bowl.
  4. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl Beat until just blended.
  5. Add pumpkin mixture to flour mixture; stir just until moistened.
  6. Fold in apples.
  7. Spoon batter equally into prepared loaf pans.
  8. Mix streusel topping in a separate bowl with a fork and sprinkle evenly over each loaf.
  9. BAKE for 45-50 minutes or until wooden pick inserted in center comes out clean. For the large loaf pans, bake for 75-90 min. Start checking with toothpick or skewer at 75 min.
  10. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Recipe by Sand and Sisal at https://www.sandandsisal.com/2013/09/pumpkin-apple-bread-with-streusel-topping.html