While I don't have a recipe that will make 10 mini loaves, this one will make 6:

Pumpkin Apple Bread

3 cups all-purpose flour
3/4 t. salt
2 t. baking soda
1 1/2 t. cinnamon
1 t. ground or fresh grated nutmeg
1 t. ground cloves
1/4 t. ground allspice
1 16 oz. can pumpkin (NOT pumpkin pie filling)
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, beaten
2 Granny Smith apples, peeled and chopped small (about 2 cups)
Topping:
1 TB flour
5 TB sugar
1 t. cinnamon
1 TB unsalted butter, softened

Preheat oven to 350F and grease 6 mini loaf pans (3" by 5 1/2" in size).

Into a large bowl sift flour, salt, soda, and spices. In another bowl, blend pumpkin, oil, sugar, and eggs. Add flour mixture to pumpkin mixture until well combined. Fold in apples; divide batter between pans. Make a slight hollow in the center of the loaves. Blend topping ingredients in a small bowl until crumbly. Sprinkle topping on each loaf.

Bake at 350F for 30 minutes. Test in the center of a loaf with a toothpick. Cool in pans on a rack for 45 minutes. Remove from pans and cool completely. Will keep chilled and wrapped for one week. Will keep frozen, well wrapped for one month.