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This month the Bread Bakers group is baking up Hearty Fall Breads. I was excited to dig into this challenge since I love all things fall. The only thing I was having trouble with was deciding if I wanted to make a pumpkin bread or an apple bread.
After much debate I wondered why I couldn’t just combine the two together and make an apple pumpkin bread. I’ve never made an apple pumpkin bread before but I thought it would probably taste pretty good. Pumpkin is a pretty mellow flavor that comes to life with spices and those same spices pair nicely with apples so why not?
I came up with a basic outline for a recipe but thought I needed to add in some nuts. Walnuts say fall to me and I happen to have a bag in the pantry so that’s what I went with.
After mixing the bread up I popped it in the oven and then had the task of coming up with a name for this bread. I kept switching around Pumpkin Apple Nut or Apple Nut Pumpkin but it all sounded too wordy. After a while all I could smell was pumpkin, cinnamon, and other spices. Soon I thought that the bread simply smelled like fall so why couldn’t my bread be a fall harvest bread?
I decided it could and that’s what it was. The bread was sweet and tasted of pumpkin, apples, and spices with a nice crunch from the nuts. It was super easy to whip up and makes a great breakfast or snack.
- 1 1/2 c. flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 t. salt
- 1 1/4 c. sugar
- 1 c. pumpkin puree
- 2 eggs
- 1/2 c. vegetable oil
- 2 apples, chopped
- 1/2 c. walnuts, chopped
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
- In a medium bowl combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well and set aside.
- In a large bowl combine sugar, pumpkin puree, eggs, and vegetable oil. Mix well.
- Add the apples and walnuts to the pumpkin puree mixture and mix until combined.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour the batter into the prepared pan.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes then run a knife around the edge and remove from pan. Cool completely on a wire rack.
A Hezzi-D Original Recipe