Recipe of the Week: Pumpkin Apple Bread

November 10, 2008 12:00 am

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Sally DeWeese of Traverse City sent in this recipe that she says is the best pumpkin bread she has ever tasted. She calls it a wonderful holiday treat that you will want to keep on file forever.

Pumpkin Apple Bread

3 c. flour

3/4 t. salt

2 t. baking soda

1 1/2 t. cinnamon

1 t. ground cloves

1 t. nutmeg (optional)

1/4 t. allspice

16-oz. can of pumpkin

3/4 c. vegetable oil

2 1/4 c. sugar

4 eggs, beaten

2 Granny Smith apples, peeled and chopped (2 cups)

Walnuts or dried cranberries (optional)

Butter two 9x5 plans. Sift together first seven ingredients. Wisk together pumpkin, oil, sugar and beaten eggs then add to flour mixture. Fold in apples. Divide between two pans.

Topping

1 T. flour

5 T. sugar

1 t. cinnamon

1 T. unsalted butter

Mix to form coarse meal and sprinkle topping over loaves.

Bake at 350 degrees for 50 minutes until tester comes out clean. Cool and wrap in foil.

If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632.