Topping: 1 tbsp I unbleached white flour 5 tbsp brown sugar 1 tsp cinnamon 1tbsp canola oil Combine in small bowl & set aside. Sift into large bowl: 3 cups unbleached white flour 3/4 tsp salt 2 tsp baking soda 1 1/2 tsp cinnamon 1 tsp nutmeg 1 tsp cloves 1/4 tsp allspice 1/4 tsp ginger Beat well with mixer: 16 oz can pumpkin 3/4 cup canola oil 2 1/4 cups sugar 8 organic egg whites Fold into wet ingred: 2 large apples, peeled & chopped

Add dry ingred to wet, stirring by hand until well blended. Pour batter into two prepared non-stick loaf pans. Sprinkle on topping. Bake at 350 degrees for 50 min. (Until toothpick comes out clean.)
Cool on racks.
Enjoy!