Apple Pumpkin Bread

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Here’s a new recipe I tried a couple weeks ago. It has all the goodies of fall: apples, pumpkin and spices. Your home will smell better than any candle while it’s baking, and it’s wonderful toasted and spread with butter. It’s perfect for breakfast with a cup of tea or coffee, or as an afternoon snack.

RECIPE  Printer Friendly Printer Friendly

Yield :  2 loaves

Ingredients: 

  • 1 1/2 cups whole wheat flour or white whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • ¾ cup applesauce
  • 4 eggs
  • 1/2 cup apple cider
  • 2 cups pumpkin purée (1 15 ounce can, or make your own)
  • 1 1/2 cups finely chopped, peeled firm, sweet apples
  • 1/2 cup chopped walnuts or pecans

Directions

  1. Preheat oven to 350 degrees.
  2. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2×3 1/2×2-inch loaf pans.
  3. In a medium bowl, combine whole wheat and all-purpose flour, spices, baking soda and salt; set aside.
  4. In a large mixing bowl, combine granulated sugar, brown sugar and applesauce. Mix well. Add eggs; beat well.
  5. Alternately add flour mixture and apple cider to sugar mixture, mixing after each addition just until combined.
  6. Beat in pumpkin. Fold in apples and nuts. Pour batter into prepared pans; spread evenly.
  7. Bake for 55 to 60 minutes for the 9×5-inch loaves, 45 to 50 minutes for the 8×4-inch loaves or 40 to 45 minutes for the 7 1/2×3-inch loaves, or until a toothpick inserted near centers comes out clean.
  8. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap in foil and store overnight before slicing.

Enjoy!

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(modified from a Midwest Living recipe)

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