Apple Pumpkin Bread
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
Yield : 2 loaves
- 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
- Preheat oven to 350 degrees.
- 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.
- In a medium bowl, combine whole wheat and all-purpose flour, spices, baking soda and salt; set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar and applesauce. Mix well. Add eggs; beat well.
- Alternately add flour mixture and apple cider to sugar mixture, mixing after each addition just until combined.
- Beat in pumpkin. Fold in apples and nuts. Pour batter into prepared pans; spread evenly.
- 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.
- 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.
(modified from a Midwest Living recipe)