Tis the season of apples and pumpkins. This moist pumpkin apple bread is a perfect blend of the two Fall favorite ingredients. The treat: savor the aroma of cinnamon and nutmeg while it bakes in the oven. Its one of the signature in our home that Fall is here.

Ingredients

• 16 oz fresh pumpkin puree
• 1 granny smith apple, chopped
• 1 Fuji apple, chopped
• 1 cup vegetable oil
• 1/2 cup water
• 3 cup flour
• 1 1/2 cup sugar, reduce further if you have very sweet pumpkin puree
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 1/2 tsp salt
• Crumble topping, optional (see blueberry muffins for crumble topping recipe)

Directions

1. Preheat oven to 350 degrees F.
2. Grease two standard size loaf pans or 4 mini loaf pans.
3. Sift flour, baking soda, cinnamon, nutmeg, and salt together into a large bowl.
4. In the bowl of a standing mixer, blend the egg, sugar, vegetable oil, water, and pumpkin puree until well combined.
5. Fold one- third of the wet mixture into the dry ingredients until blended. Fold in the remaining wet mixture until a smooth batter forms. Do not overmix. Fold in the chopped apples.
6. Spoon the batter into the greased loaf pans. Sprinkle with crumble topping (optional)
7. Bake until a wooden stick comes out clean from the middle of the loaf.
8. Cool the loaf pans on a wire rack.
9. Remove the loaves from the pan and cut into slices.
10. Serve it for breakfast. I like to spread butter on my sweet bread.