Tuesday, November 30, 2010

Leah's Pumpkin Apple Bread

Couldn't help but share this recipe from our daughter Leah's blog today. She got the recipe from a friend at work and made it for Thanksgiving...it was delicious! I think it would be tasty for Christmas as well, and the apples put a little twist on the traditional pumpkin bread. Spread a little cream cheese or butter on a warm slice and yum...pure pumpkin heaven!

Pumpkin Apple Bread


Baking Soda
Ground Nutmeg
Ground Cloves
All Spice
16 oz can Pumpkin
4 eggs, slightly beaten
2 apples, peeled and chopped


Sift together in large bowl: 3 cups flour, 2 tsp baking soda, 1 tsp ground nutmeg, 1.5 tsp cinnamon, 3/4 tsp salt, 1 tsp ground cloves, 1/4 tsp all spice.

In seperate large bowl whisk: 16 oz can pumpkin, 3/4 cup oil, 4 eggs slightly beaten, 2 1/4 cup sugar.

Add flour mixture to pumpkin mixture. Stir well until combined. Fold in 2 apples, peeled and chopped (approximately 2 cups).

Make topping: 1 T flour, 5 T sugar, 1 tsp cinnamon, 1 T butter crumbled into coarse meal). Set aside.

Divide batter between two, 9"x5"x3" butter loaf pans. Sprinkle with topping. Bake in the center of the oven at 350 degrees for 50 minutes or until tester comes out clean. Cool in pan on racks for 45 minutes. Remove and cool completely. Can be kept chilled in fridge for 1 week or in freezer for 1 month.

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