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Pumpkin Apple Bread

My grandsons think this seasonal loaf is pretty special—so much so they took it with them to college when they knew they wouldn't be home for the holidays. It's destined to become a family tradition in your home, too. —Victoria Cooklin, Massillon, Ohio

32 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/4 teaspoon ground allspice
4 eggs
2-1/4 cups sugar
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 cups chopped peeled tart apples
1 cup golden raisins
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions

In a large bowl, combine the first seven ingredients. In another
large bowl, whisk the eggs, sugar, pumpkin and oil. Stir into dry
ingredients just until moistened. Fold in apples and raisins.
Transfer to two greased 9-in. x 5-in. loaf pans.
For topping, in a small bowl, combine the sugar, flour and cinnamon.

2 of 2

Pumpkin Apple Bread (continued)

Directions (continued)

Cut in butter until mixture resembles coarse crumbs; sprinkle over
each loaf.
Bake at 350° for 50-60 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 slice equals 205 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 154 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.