(Yields two loaves)


1 Tbsp All purpose flour

5 Tbsp Granulated sugar

1 tsp Ground cinnamon

1 Tbsp Butter, softened


3 cups All purpose flour

1 tsp Salt

2 tsp Baking soda

1 ½ tsp Ground cinnamon

1 tsp Grated nutmeg

¼ tsp Ground cloves

¼ tsp Ground allspice

15 oz Canned pumpkin (one small can)

¾ cup Vegetable or coconut oil

2 ¼ cup Granulated sugar

4 Large eggs, beaten

2 medium Granny smith apples, peeled, cored and chopped (to yield 2 cups)

  1. Make the topping by blending all ingredients together in a small bowl with a fork or your fingertips until it resembles coarse meal.
  2. Preheat oven to 350. Butter two 9×5 loaf pans.
  3. In medium bowl, sift together flour, salt, soda, and spices.
  4. In large bowl, whisk together pumpkin, oil, sugar and eggs.
  5. Add flour mixture to pumpkin mixture and stir until well combined. Use a rubber spatula to fold in apples until evenly distributed.
  6. Divide batter between loaf pans. Sprinkle half of topping over each loaf.
  7. Bake until a wooden toothpick or skewer inserted in center of bread comes out clean, 50-60 minutes.
  8. Cool in pan on rack for 45 minutes. Turn out of pan onto rack and cool for 1 hour before slicing.
  9. This bread keeps, well-wrapped and refrigerated, for up to a week. It also freezes well (wrap first in plastic and then in foil before freezing.)