Pumpkin Apple Streusel Bread

I remember coming home from college one year to find dozens of muffins cooling on the dining room table.  My mom had spent countless hours in the kitchen making muffins so that my sister and I could come home to some homemade deliciousness.  She usually makes this bread as muffins but this time she made it as a sweet bread loaf.  It turned out just as tasty.

The streusel topping really puts it over the top.  If you want sprinkle some of the streusel topping on the bottom of the pan to give it an all over kick.  It does come out more as a crust on top which can make it difficult to get out of the pan cleanly but it’s really worth it.  Do a lighter sprinkling on top to make it easier.

If you want to make this into muffins double the topping and bake at 350 degrees for 35 to 40 minutes. Makes 18 muffins.

Pumpkin Apple Streusel Bread
Makes 1 large loaf and 1 small loaf or 1 large loaf and a few muffins.

2 1/2 c. all purpose flour
2 cups sugar
1 T pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup canola oil (or substitute 1/4 cup no sugar added applesauce and 1/4 cup canola oil)
2 cups peeled, finely chopped apples (baking apples are best)

Streusel Topping
In a small bowl, combine 1 Tbsp all purpose, 2 Tbsp cup sugar, and 1/4 tsp ground cinnamon.  Cut in 2 tsp butter until mixture is crumbly.

Preheat oven to 325 degrees F.  In large bowl, combine the flour, sugar, pumpkin pie spice, baking soda, and salt; set aside.  In medium bowl, combine eggs, pumpkin, and oil (or applesauce & oil).  Add liquid ingredients to dry ingredients and stir just until moistened.  Gently fold in apples.  Pour batter into greased loaf pan.  Sprinkle Streusel Topping over batter.  Bake for 60 to 80 minutes or until a toothpick comes out clean.

To make muffins, spoon batter into greased or paper lined muffin cups, filling 3/4 full. Sprinkle streusel topping over batter.  Bake at 350 for 35 to 40 minutes or until a wooden toothpick comes out clean.