Topping
1 tablespoon all-purpose flour
5 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter or margarine, softened

Loaf
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (16 ounce) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups granulated sugar
4 large eggs, beaten lightly
2 cups Granny Smith apples, peeled and chopped

Make the topping; In a bowl blend the flour, the sugar, the cinnamon, and the butter (or margarine) until the mixture resembles coarse meal.

Preheat the oven to 350 degrees F and butter two 9 x 5 x 3-inch loaf pans.

Into a large bowl, sift together the flour, the salt, the baking soda, the cinnamon, the nutmeg, the cloves, and the allspice.

In another large bowl whisk together the pumpkin, the oil, the sugar, and the eggs. Add the flour mixture to the pumpkin mixture, stirring until the mixture is combined well, fold in the apples, and divide the batter between the pans.

Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans on a rack for 45 minutes, remove them from the pans, and let them cool completely.

The loaves keep, wrapped well in plastic wrap and foil, chilled for 1 week and frozen for 1 month.