Pumpkin Apple Loaf with Crumble Topping
Total time
Author: Tammy
Serves: 2 loaves
- Loaf:
- 3⅓ cup all-purpose flour
- 2 tsp baking soda
- 1½ tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1½ cups granulated sugar
- ⅔ cup canola oil
- 4 eggs- room temp
- 1¾ cup pureed roasted pumpkin or 1-15 oz can pumpkin
- 1 ripe banana-mashed
- 1 large Macintosh apple- grated
- Crumble Topping
- ¼ cup butter- room temp
- ¼ cup flour
- ¼ cup quick oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- Preheat oven to 350℉. Butter 2 - 9x5" loaf pans. Butter just half way up the sides.
- In a medium sized bowl whisk together the flour, baking soda, salt, baking powder, cinnamon and ginger.
- In a large bowl whisk together the sugar and oil. Whisk in the eggs one at a time until light and fluffy.
- Add in the pumpkin, banana and apple. Whisk together until well incorporated.
- Add in the dry ingredients, mixing in with a spatula until there is no streaks of flour left.
- Divide evenly between the 2 loaf pans.
- In the medium sized bowl - add the ingredients for the crumble and mix together with a fork until pea-sized clumps form.
- Sprinkle evenly on the loaf batter. Press into the batter slightly so the crumble adheres to the loaf.
- Bake 50-60 minutes or until a toothpick inserted in the centre comes out clean.
- Let rest on baking rack for 30 minutes, then remove carefully from pans and let cool completely.
Recipe by Chateau Elma at https://www.chateauelma.com/pumpkin-apple-loaf-crumble-topping
3.5.3208