Pumpkin Apple Bread with Cinnamon Topping

  • Yield: 2 loaves servings


3cups flour
2teaspoons baking soda
1 1/2teaspoons cinnamon
1teaspoon nutmeg
1/4teaspoon allspice
3/4teaspoon salt
1can (16 ounce) pumpkin
3/4cup vegetable oil
2 1/4cups sugar
4 eggs
2cups chopped and peeled Granny Smith apples
Cinnamon topping:
1teaspoon flour
5tablespoons sugar
1teaspoon cinnamon
1tablespoon unsalted butter, softened


For the bread:

  1. Sift the flour, baking soda, cinnamon, nutmeg, allspice and salt together.
  2. Combine the pumpkin, oil, sugar and eggs in a medium bowl and whisk until smooth.
  3. Add the dry ingredients and stir to mix well. Fold in the apples.
  4. Spoon into 2 buttered 5×9-inch loaf pans.

For the topping:

  1. Combine the flour, sugar, cinnamon and butter in a bowl and mix until it resembles coarse meal. Sprinkle over the bread batter.
  2. Place on the center rack of an oven preheated to 350 degrees. Bake for 50 minutes.
  3. Cool in the pans for 45 minutes. Remove to a wire rack to cool completely.
  4. Store, wrapped in plastic wrap, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Recipe reprinted with permission from The Junior League of Roanoke Valley, Virginia, Inc., Oh My Stars! Recipes That Shine (The Junior League of Roanoke, Valley, Virginia, Inc., 2000)