Apple Pumpkin Bread with Streusel Topping

Apple Pumpkin Bread with Crumb Topping

Makes 2 (9x5) loaves. Freeze one. Give One. Eat Both. I will support whatever choice you make!

3 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground allspice
1 tsp salt
2 cups sugar
4 large eggs
 1- 14.5 oz can pumpkin puree
3/4 cup vegetable oil
1 1/2 tsp vanilla extract
2 1/2 cups peeled, cored, and diced firm apples (Fugi, Gala, Granny Smith, etc)

Streusal Crumb Topping:
1/3 cup plus 1 TBL flour
2 1/2 tsp pumpkin pie spice
1/4 cup brown sugar
3 TBLS melted, unsalted butter
1/4 tsp vanilla extract

How To:
1. Preheat oven to 350 degrees.
2. Sift dry ingredients together in a medium-size bowl. In a large bowl, combine eggs, pumpkin puree, oil and vanilla.  Stir dry ingredients into the large bowl of wet ingredients. Mix until just combined.
3. Fold in apples. Don’t overmix it will mess with the glutens in the flour and make the bread tougher and denser.
4. Divide between two pans sprayed with cooking spray.
5. In a bowl, combine the flour, spice, sugar. Stir the vanilla into the melted butter. Add the butter/vanilla to the dry ingredients. Mix together to form a buttery crumby topping.  Sprinkle, best to just use your fingers and get in there, over the bread pans covering each generously.
6. Bake for 50-60 minutes, test with toothpick to make sure it’s done.
7.  Cool 5 minutes or so in the pans. Gently turn out of pan and let cool on racks.
8. If freezing, wrap in aluminum foil and then place in a freezer bag.