I made it using this recipe as a start, but I made some tweaks. One, reducing the sugar by a cup and halfing the oil.
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups granulated sugar
1 can (15 oz.) Pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup apple juice or cider (I used cider)
2 medium baking apples, peeled, cored and diced (I used Jonathan apples)
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.
BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
FOR THREE 8 X 4-INCH LOAF PANS:
PREPARE as above. Bake for 60 to 65 minutes.
FOR FIVE OR SIX 5 X 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.