Saturday, May 9, 2009

Pumpkin Apple Bread

Pumpkin Apple Bread
3 cups all-purpose flour
3/4 t. salt
2 t. baking soda
1 1/2 t. cinnamon
1 t. ground or fresh grated nutmeg
1 t. ground cloves
1/4 t. ground allspice
1 16 oz. can pumpkin (NOT pumpkin pie filling)
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, beaten
2 Granny Smith apples, peeled and chopped small (about 2 cups)

Topping:

1 TB flour
5 TB sugar
1 t. cinnamon
1 TB unsalted butter, softened

Preheat oven to 350F and grease 6 mini loaf pans (3" by 5 1/2" in size).
[can also be made in two regular loaf pans]

Into a large bowl sift flour, salt, soda, and spices. In another bowl, whisk to blend pumpkin, oil, sugar, and eggs. Add flour mixture to pumpkin mixture until well combined. Fold in apples; divide batter between pans. Make a slight hollow in the center of the loaves. Blend topping ingredients in a small bowl until crumbly. Sprinkle topping on each loaf.

Bake at 350F for 30 minutes. Test in the center of a loaf with a toothpick. Cool in pans on a rack for 45 minutes. Remove from pans and cool completely. Will keep chilled and wrapped for one week. Will keep frozen, well wrapped for one month.

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