Bread:
3 cups flour
2 teaspoons baking soda
1 ½ teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
¾ teaspoon salt
1 (16-ounce) can pumpkin
¾ cup vegetable oil
2 ¼ cups sugar
4 eggs
2 cups chopped peeled Granny Smith apples
Cinnamon Topping:
1 tablespoon flour
5 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter, softened
Directions for the bread:
Sift the flour, baking soda, cinnamon, nutmeg, allspice and salt together.
Combine the pumpkin, oil, sugar and eggs in a medium bowl and whisk until smooth.
Add the dry ingredients and stir to mix well.
Fold in the apples and spoon into 2 buttered 5x9-inch loaf pans.
Directions for the topping:
Combine the flour, sugar, cinnamon and butter in a bowl and mix until it resembles coarse meal.
Sprinkle over the bread batter.
Place on the center rack of an oven preheated to 350 degrees. Bake for 50 minutes.
Cool in the pans for 45 minutes.
Remove to a wire rack to cool completely.
Store, wrapped in plastic wrap, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
*Recipe makes two loaves
This recipe can be found in the Junior League of Roanoke Valley's cookbook, "Oh My Stars." It's $24.95 and can be purchased at the group's office, located at the Jefferson Center in Roanoke.
