• Preheat the oven to 350 F (177C).

  Line a 9X5 (23x13 cm) loaf pan with parchment paper covering the bottom and long sides. Leave 1-2" of overhang. This "sling" will help you remove the pumpkin bread from the pan.
• Whisk the flour, pumpkin spice, baking soda, baking powder and salt together until well combined. Set aside.
• In a seperate bowl, whisk the oil, pumpkin, sugars, eggs and vanilla extract until smooth and well combined.
• Sift ⅓ of the dry ingredients into the wet. Stir until mostly combined. Repeat with the remaining dry ingredients until all are added. Stir until JUST combined.
• Fold the shredded apples into the pumpkin bread.
• Pour the pumpkin apple bread batter into the prepared loaf pan.
• Bake on the center rack at 350 F (177 C) for 50-65 minutes.

  The edges of the bread will pull slightly away from the pan, the center top of the bread will bounce back when lightly pressed down, a toothpick inserted into the centera will come out clean or with a few moist crumbs and the internal temperature should read between (200-210 F).
• Cool the bread in the pan for 30 minutes. Remove the bread from the pan using the parchment paper slings. If needed, loosen any parts of the bread from the pan using a butter knife.
• Cool the bread on a cooling rack until room temperature. Dust with powdered sugar and top with the spiced maple whipped cream if desired.
  

spiced maple whipped cream

• Add heavy cream, maple syrup, powdered sugar, ground cinnamon, vanilla extract, maple extract, and salt into a clean mixing bowl. Whisk on low for 2 minutes. Increase speed until medium peaks form.