Make the topping: In a bowl, blend the flour, sugar, cinnamon, and butter until the mixture resembles coarse meal. Preheat the oven to 350F and butter two loaf pans, 9"x5"x3". Into a large bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice. In another large bowl, whisk together 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 hte 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 breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. * These days, many brands put 15 oz of pumpking into a can that appears the same as 16 oz... there is nearly 1/4 cup difference in that one ounce, so shop carefully! If you have already purchased a 15 oz can, reduce the amount of veg. oil and sugar by 2 tbsp!