This is one of my family’s favorite autumn treats. Delicious as a breakfast bread, an afternoon treat with a cup of tea or a tasty dessert. Make in advance, wrap tightly and freeze for up to 1 month.
Serves 8-10 (makes 2 loaves)
2 1/2 cups flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup canola oil
2 cups apples (about 2-3 medium), peeled, cored, finely chopped
cooking spray
Streusel Topping
2 tablespoons flour
1/4 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
4 tablespoons (1/2 stick) unsalted butter, chilled, cut into small pieces
1/4 cup walnuts, chopped
Pre-heat oven to 350 degrees. In a large bowl combine the flour, sugar, pumpkin pie spice, baking soda and salt. In a small bowl, stir the eggs, pumpkin and oil and add to flour mixture. Fold in the apples and pour into 2 – 5 x 9″ loaf pans sprayed with cooking spray.
In a small bowl, combine flour, brown sugar and cinnamon. Cut in the butter with a pastry cutter or two butter knives. With a criss-cross motion, cut until streusel is crumbly or the size of small peas. Add the walnuts and sprinkle the topping over batter and bake 50-60 minutes or until butter knife inserted in center comes out clean. Cool for 5 minutes and empty loaves of bread on wire rack to cool. Slice and serve slightly warm or at room temperature.
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