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

1 tbsp I unbleached white flour 5 tbsp brown sugar 1 tsp cinnamon 1 tbsp canola oil 3 cup s 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 16 oz can pumpkin 3/4 cup canola oil 2 1/4 cups sugar 8 organic egg whites 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!