Apple Pumpkin Bread

I found this recipe in the October 2012 edition of Midwest Living.  I tweaked it a little bit, as the original recipe called for sunflower seeds in it.  But I braved the 90 degree heat today and turned on my oven to make this awesome bread!  So yummy and smells great too.  Definitely puts me into the fall mood!  Enjoy.

Apple Pumpkin Bread

3 cups all-purpose flour

2 1/2 t. pumpkin pie spice

2 t. baking soda

1 t. salt

1 cup sugar

1 cup brown sugar, packed

1 cup vegetable oil

4 eggs

1/2 cup apple cider

1 (15 oz) can pumpkin

1 1/2 cups chopped and peeled granny smith apples

Grease bottom and sides of 2 9x5x3 inch loaf pans.  In a large bowl, mix flour, pumpkin pie spice, baking soda and salt.  In an extra-large mixing bowl, beat sugars and oil with mixer.  Add eggs, beat well  Alternately add flour mix and cider on low speed until just combined.  Beat in pumpkin.  Fold in apples.  Spread batter into prepared pans.  Bake at 350 degrees for 60 minutes or until a toothpick comes out clean.  Cool in pans for 10 minutes.  Remove and cool on racks.  Wrap in foil and store overnight before slicing.