It's a Notforgotten Farm design from Country Sampler's Primitive Sisters club. I was really intrigued when I received the kit and saw the thread colors...
I would have never picked such bright colors for a primitive piece!
The cooler temperatures make me want to put on my apron and get baking! I've certainly pinned enough pumpkin recipes to keep me busy through Thanksgiving, so I thought I'd better try one of them.
Pumpkin Apple Bread with Apple Cider Glaze
by Nancy Creative
1 T AP flour
1 T AP flour
5 T brown sugar (not firmly packed)
1 tsp cinnamon
1 T unsalted butter, not softened
3 cups AP flour (I used 1 cup AP and 2 cups whole wheat)
3/4 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 (15 oz) can pumpkin puree
3/4 cup canola oil
2 1/4 cups sugar (I used 2 and though that was plenty)
4 large eggs, lightly beaten
2 cups peeled, cored and finely chopped apples (about 2 medium sized)
Apple Cider Glaze:
1 cup powdered sugar
2 T apple cider or apple juice
Streusel topping: In a small bowl, blend steusel ingredients. Cut in butter with a pastry blender or fork until mixture is crumbly; set aside.
Bread: Preheat oven to 350 degrees and grease and flour two 9 x 5" loaf pans. In medium bowl, blend together flour, salt baking soda, cinnamon and nutmeg. In a large bowl, whisk together pumpkin, canola oil, sugar and eggs. Add flour mixture to this mixture and stir until well combined. Fold in apples. Divide batter between two loaf pans and sprinkle each with half of the streusel topping. Bake 50-55 minutes, or until knife inserted in center of loaves comes out clean. Cool loaves in pans on rack for about 15 minutes, then remove loaves from pan and leave on rack to cool completely.
Glaze: Mix the powdered sugar and apple cider together, blending well. Drizzle over cooled loaves and let glaze set before serving.
I'm taking part in Mix it Up Monday.