Pumpkin apple bread
This pumpkin apple bread combines two of fall's best flavors into one fabulous bread. In fact, this recipe makes two loaves so you can freeze one or share it!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 2 medium sized loaves
- 2 and ½ cups white whole wheat flour can substitute with all-purpose
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 Tablespoon pumpkin pie spice if you don't have pumpkin pie spice, you can substitute with a mixture of ground cinnamon and nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup pumpkin puree
- ½ cup unsweetened applesauce
- 2 cups apples peeled, cored, diced into small chunks
Preheat your oven to 350n degrees F. Generously grease 2 standard loaf pans and set aside.
In a large bowl, whisk together the flour, sugars, pumpkin pie spice, baking soda, and salt. Set aside.
In a medium sized bowl, mix together the pumpkin, eggs, and applesauce. Transfer this to the large bowl with the dry ingredients and mix until a few dry streaks remain.
Fold in the apples until everything is just combined. Do not over mix.
Transfer to your prepared baking pans and bake in your preheated oven for 50-60 minutes or until golden. A toothpick inserted in the center should come out clean.
Allow the bread to cool slightly before serving.
Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Slightly adapted from Yellow Bliss Road