- 1 tablespoon all-purpose flour
- 5 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter, softened
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 16 ounces canned solid pack pumpkin
- 3/4 cup vegetable oil
- 2¼ cups sugar
- 4 large eggs, beaten slightly
- 2 Granny Smith apples, peeled and chopped
Mary Gen Ledecky, mom of Olympic gold medalist Katie Ledecky, shares one of her favorite recipes growing up.
Make-Ahead Tip: Wrapped well in plastic wrap and foil, the bread can be chilled for 1 week and frozen for 1 month.
Preheat the oven to 350F and butter and flour two 9 by 5 by 3-inch loaf pans.
For the topping:
In a bowl, combine the flour, sugar, cinnamon and butter until the mixture resembles coarse meal.
For the pumpkin apple bread:
In a large bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice.
In another large bowl, whisk together the pumpkin, oil, sugar and eggs.
Add the flour mixture to the pumpkin mixture, stirring until the mixture is well combined. Fold in the apples. Divide the batter between the pans.
Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes or until tester comes out clean. Let the loaves cool in the pans for 45 min. Then cool completely.