I’m really starting to get into fall flavors this year. Apples, pears, pumpkins, here I come! For the next couple of recipes, you’ll be seeing me experiment with fall and winter produce. That also means these recipes will be perfect for the holidays! Today’s share is a lovely pumpkin apple streusel bread that comes together in no time.
- 7 ounces pumpkin puree
- 2 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup canola oil
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 2 cups granny smith apples, peeled and chopped into 1/2 inch pieces
- 3/4 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 4 tbsp 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 the 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 that 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 pumpkin and apples. I personally prefer using granny smith apples for this bread since it holds it 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 about 1/2 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 an 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!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.