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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 32 |
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Fall and Halloween are a time of harvest, and what better opportunity to combine two of the season's bounties - pumpkin and apples - to make this delightful quick bread? The brown sugar and nut topping gives it the finishing touch. -Helen Phillips, Horseheads, New York Ingredients:
1 cup applesauce |
1 cup canned pumpkin |
2/3 cup vegetable oil |
3 eggs |
1/2 cup milk |
1/3 cup molasses |
1 teaspoon vanilla extract |
3-2/3 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon baking powder |
1 cup chopped dates |
1 cup chopped pecans |
topping: |
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine the first seven ingredients; mix well. Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking powder; gradually add to pumpkin mixture and mix well. Stir in dates and pecans. Pour into two greased 9-in. x 5-in. loaf pans.
2. Combine topping ingredients; sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pans to wire racks. Yield: 2 loaves.
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