November 8, 2013

New Pumpkin Apple Bread

I just can't get enough pumpkin and apple this time of year!  And the two go oh so well together.

I've had this really good pumpkin apple bread recipe for years.  It's posted in the pumpkin recipes page.  But it has a lot of fat and sugar.  I've halved the amount of oil and sugar, added more apple sauce and included a few more spices so that it is just as moist and flavorful without ruining the healthy benefits of the pumpkin and apples.

You can use store-bought canned pumpkin puree and apple sauce.  Get good quality, organic brands.  I prefer to make my own.  Instructions on making pumpkin puree from scratch are found here.  I bake a few pumpkins on a rainy Sunday and freeze until I'm ready to make something yummy.  My apple sauce recipe is here.  On both accounts, if you are going to take the time, make a large batch so you have plenty.

Pumpkin Puree
Pumpkin Apple Bread
Makes 4-5 small loaves of bread

3 c pumpkin puree
1 pint apple sauce
1/2 c non-GMO canola oil
2 c sugar
1 t salt
1 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
5 c whole wheat white flour
4 t baking soda
1 c golden raisins
1 c chopped walnuts (optional)

Preheat oven to 350 F.

In a large glass bowl, mix pumpkin puree, apple sauce, oil, sugar, salt, cinnamon, cloves and nutmeg until well blended.  Add flour, baking soda, raisins and nuts.  Mix until it all comes together.

Line loaf pans with parchment paper (or grease and flour).  Spoon in mixture into pans until each is 3/4 full.  Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted in the center of the bread comes out clean.  It's a long bake time but worth the wait.  Your whole house will smell so wonderful.

Mini-Loaf Pumpkin Apple Bread

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