Pumpkin Apple Bread
RECIPE
This recipe for Pumpkin Apple Bread pairs two fall favourites, pumpkins and apples, in a deliciously spiced bread. Moist and full of flavour, this sweet bread works well with canned or fresh pumpkin and almost any kind of apple. To capture the taste of the season, try using a fresh pie pumpkin (sugar pumpkin)—just bake, scrape out the pumpkin’s flesh, and puree it in a food processor.
If using a fresh pumpkin, split the pumpkin, scoop out the seeds, and roast face down on a baking sheet until tender.
Makes 2 loaf-sized loaves
Baking time: 50 minutes
2 large apples, peeled, cored and chopped
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
After baking, scoop out the tender flesh of the pumpkin.
3/4 cup cooking oil
1 1/2 cups granulated sugar
4 eggs
Lightly grease and flour two 9 x 5″ bread pans. Preheat the oven to 350ºF (175ºC).
Peel and chop the apples, and set aside.
Prepare the pumpkin puree. (Skip this step if using canned pumpkin.) Split a sugar pumpkin in half, scoop out the seeds, and place the halves face down on an oiled tray. Bake at 350ºF (175ºC) for about 45 minutes, until you can easily poke a fork into the pumpkin. (For faster prep time, prepare the fresh puree in advance, and store it in the refrigerator or freezer.)
Puree the baked flesh of the pumpkin in a food processor.
In a separate large bowl, beat together the pureed pumpkin, oil and sugar. Add the eggs and beat until smooth.
Fold in the apples. Add the dry ingredients slowly, stirring by hand with a wooden spoon until well combined.
Pour the batter into the prepared loaf pans. If desired, sprinkle lightly with more cinnamon.
Bake for approximately 50 minutes until a crust forms at the top and a toothpick inserted into the bread comes out clean. Cool on racks.
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