Tuesday, December 1, 2009

Tempt My Tummy ~ Fall Lovers Pumpkin Apple Bread

Blessed with Grace

Have you guessed yet how much I love pumpkin? I know sorry for you who don't like pumpkin. I promise soon I'll be off my kick :). As you know my moto use what you have in the house! So mom brought over some apples and I had to use them up and this was the perfect way to use it and incorporate with my favorite pumpkin! The end bread was so pretty! I took the 2nd loaf over to my girlfriend Erin's house who was so nice to let us come visit and play her Wii. Enjoy you'll love it!

Note: I put the apples threw my food processor, I know the recipe had chunks but I liked the texture better being smoother! If you're not a big spice fan then you might not like this recipe it reminded me of a chai latte! The smell was wonderful but make sure you leave enough time for cooking and cooling, because you will want to wait up and eat a piece!!

The Crumb Part
& The Finished Product!
For topping:
1 Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
1 Tbs unsalted butter, softened

For bread:
3 cups all-purpose flour
3/4 tsp salt
2 tsps baking soda
1 1/2 tsps ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)

MAKE THE TOPPING: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Whisk together pumpkin. Oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples. Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

I found this amazing recipe here: http://www.amateurgourmet.com/2005/10/fall_into_fall_.html

19 comments:

  1. Ugh... I'm hungry AGAIN! I just finished three pots of coffee and breakfast.

    Looks wonderful!

    ReplyDelete
  2. Mmmmmmmmm that looks so good, wish I had some of that to go with my coffee right now..

    ReplyDelete
  3. even though i am not a huge pumpkin eater... i think im gonna try this anyhow, plus hubby looooves him some pumpkin!!!!

    ReplyDelete
  4. Do you ever rest? This sounds really tasty.

    ReplyDelete
  5. So seriously....I have a growing recipe file that I haven't tried many of. I really need to stop visiting you on Tuesdays. In fact, I am going to erase all of your Tuesdays until I am thin. Or put the recipes in a don't touch until you are thin pile. I don't know.

    ReplyDelete
  6. The best meal I ever ate in my life - and I mean THE BEST - was homemade pumpkin ravioli in a brown butter sauce at a tiny little restaurant.

    THE BEST.

    ReplyDelete
  7. I love pumpkin too. I would be so afraid to make this though. I love to cook, but I am not the baker in the family. Looks delicious.

    ReplyDelete
  8. well it turns out i currently have all the ingredients necessary to make this bread so i guess its a sign that there will be some baking in my future thanks for sharing :)

    ReplyDelete
  9. This is the only way I like pumpkin and mix it with apples and... oh boy!! This looks SO good, I just might have to make this after we are done with the blueberry banana bread I have.

    ReplyDelete
  10. I just made this recipe soooo good. Thanks for posting

    ReplyDelete

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