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From the kitchen of One Perfect Bite…One of the problems with large cans of pumpkin is that most recipes don’t need the quantity they contain and you are left with puree that must be used in other recipes or trashed. Buying smaller cans was not an option for many of us last year. I live in an area where there was a problem obtaining pumpkin and we bought what we could get. Only the large cans were available. I had pumpkin left after making the yeast rolls we featured yesterday and this wonderful recipe from a 1993 issue of Gourmet Magazine was an ideal place in which to use it. The recipe comes from Rebecca’s Gourmet Bakery in Cary, North Carolina, and it makes two lovely spice scented loaves of harvest bread. Since fall is rapidly approaching, I thought I’d push the season a bit and share it with you now, rather than wait for the season to officially begin. There are no tricks to making these delicious loaves as long as you don’t cut the apples in too large a dice. The cake-like bread keeps extraordinarily well and is perfect for toting to meetings or other functions when you are responsible for providing cake or cookies. I know you’ll like this simple spicy bread. Here’s the recipe.
Pumpkin Apple Bread…from the kitchen of One Perfect Bite inspired by Gourmet Magazine
Ingredients:
For topping
1 tablespoon all-purpose flour
5 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened
For bread
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2-1/4 cups granulated sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)
Directions:
1) To make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal. Set aside.
2) To make the bread: Put a rack in middle of oven and preheat oven to 350 degrees F. Butter two 9 X 5 inch loaf pans. Set aside. 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 loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. Yield: two loaves.
You might also enjoy these recipes:
Pumpkin Chocolate Chip Bread – Mom’s Cooking Club
Pumpkin Bread – My Kitchen Snippets
Pumpkin Bread with Dried Cranberries – No Fear Entertaining
Pumpkin Bread with Crumb Topping – The Hungry Housewife
Toasted Pumpkin Bread Pudding – Culinary Cory
Toasted Hazelnut Streusel Pumpkin Bread – Sugar Plum
