I'm really starting to get into fall flavors this year. Apples, pears, pumpkin, here I come! For the next couple of recipes, you'll be seeing me experiment with fall and winter produce. That also means that these recipes will be perfect for the holidays! Today's share is a lovely pumpkin apple streusel bread that comes together in no time.
Pumpkin Apple Streusel Bread
- 7 ounces pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup canola oil
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- 2 cups granny smith apples peeled and chopped into ½ inch pieces
- ¾ cup flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoon butter cut into small chunks
- Preheat oven to 350 degrees F. Spray 9-inch loaf pan.
- In a medium bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla.
- In another bowl, combine dry ingredients from flour - cloves. Add dry ingredients to the pumpkin mixture, stirring to combine. Add chopped apples and mix until just combined. Pour batter into prepared loaf pan.
- Prepare the streusel. Combine flour with sugar, cinnamon, and butter. Use your hands or a pastry cutter to combine ingredients. Make sure the butter is well incorporated into the flour mixture. It should look crumbly. Spread streusel on top of bread.
- Bake bread for 1 hour - 1 hour 15 min. or until a toothpick inserted comes out clean. Cool slightly before slicing. Best served warm.
**Helpful tips and common mistakes
The other morning, I woke up with a sudden urge to bake. I used to bake at least once a week for the kids at my school lunch business. Now that I've closed shop, I've been missing baking sweets. The only difference today is that I actually get to eat this delicious pumpkin apple streusel bread instead of giving it all away!
You most likely will have all ingredients for the bread excluding the pumpkin and apples. I personally prefer using granny smith apples for this bread since it holds its shape very well and adds a little tartness.
First things first, beat together the pumpkin with the eggs, both sugars, vanilla, and oil. Use a neutral oil such as Canola oil to avoid any strong flavors that can resonant in the bread (such as with extra virgin olive oil). If you want to take it one step further, cook your own pumpkin. Simply steam until soft, discard the skin and seeds, puree until smooth, and proceed with the recipe.
Next, combine the dry ingredients. Mix together the dry ingredients with the wet until just combined. Add the chopped apples and give everything a stir. I like to cut the apples into about ½ inch size cubes so that you get nice chunks of the fruit throughout the bread.
Next, prepare the streusel. Combine the flour with brown sugar, cinnamon, and butter. Use your hands or a pastry cutter to mix all together. You want the streusel to become crumbly; the butter should be well coated in the sugar-cinnamon flour mixture. Top the bread with the streusel and bake!
About one hour later and your kitchen will be smelling heavenly. Dust the pumpkin apple streusel bread with powdered sugar if desired. If you want to go all the way, serve with vanilla ice cream. This bread is best served warm.
I loved every bite of this bread. It was like having a warm apple pie with hints of pumpkin throughout. I mean, how can you resist a bread like that? Great for breakfast, dessert, or just a midday snack!
For more bread inspiration check out this blackberry lemon pull apart bread!