Harvest Pumpkin Apple Bread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is my staple fall bread that I making at the beginning of the fall season. It's a wonderful recipe that makes 2 loaves so you get to share one with family or friends (OR FREEZE one-they freeze wonderfully). Read more . You can even make them in the small disposable pans and that way you get 5-6 mini loaves so you get to share them with many friends. But be sure to keep one for youself because they fill your house with a scrumptious fall smell that make the warm loaves hard to resist. It's a step up from normal pumpkin bread. Ingredients:
3 cups all purpose flour |
4 teaspoons cinnamon |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
3 cups granulated sugar |
4 large eggs |
1 cup vegetable oil |
1 15 ounce can pumpkin puree |
1/2 cup apple juice |
1 large baking apple -peeled, cored & diced. (a medium tart apple is best) |
Directions:
1. Preheat oven to 350.
2. Grease & flour two 9X5 inch loaf pans. (or I use the pam spray for baking which has the flour already in it-soooo much easier) You can also use 5-6 of the 5X3 inch disposable mini loaf pans.
3. Combine flour, cinnamon, baking soda and salt and set aside.
4. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in a large bowl and mix until just blended.
5. Add the flour mixture to the pumpkin mixture and stir until moistened -try not to over stir.
6. Fold in apples.
7. Pour batter into prepared pans.
8. Bake for: 60-65 minutes for 9X5 pan *OR* 50-55 minutes for 5X3 pan, or until toothpick comes out clean.
9. Cool in pan on wire rack.
10. If you're not planning on giving away the pan you can remove from pan after about 10 minutes and continue to cool on wire rack until cooled completely.
11. I personally can't wait that long to eat a piece, and the warm bread is good, but the flavors do tend to meld better after cooling.
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