Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Grease two loaf pans with oil or butter.
Put the flour, salt, baking soda, cinnamon, ginger and nutmeg into a large bowl and mix with a whisk. To a large measuring cup or bowl, add oil and eggs, mix well. Add sugar and mix well. Add orange juice, mix and add the pumpkin puree, mix thoroughly. Add this wet mixture to the dry mixture and combine. Stir in the diced apple.
Divide batter evenly between loaf pans. Tap pans on counter to get rid of any air bubbles. Bake in the heated oven for approximately 55 minutes. Take a toothpick and insert into the center of a loaf, if the pick comes out clean or with very few crumbs, it's done. Don't over bake. Leave loaves in pan on a wire rack until cool enough to handle. Run an offset spatula around it and turn it out, leave on rack to cool completely or you may cut into this bread while slightly warm.
It's wonderful for breakfast with a cup of coffee or a snack any time of day. It also freezes really well. Wrap the slices individually, put them in a zip bag and freeze. Heat up for a few seconds and it's ready to eat.
***This bread will be sweet but not overly so. If you like breads on the sweeter side, add 18oz/510g instead of 16oz sugar.
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