Fall Harvest Bread

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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.

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Fall Harvest Bread

Yield: 16 slices

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Fall Harvest Bread combines apples, pumpkin, and walnuts in one delicious bread.

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Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
2. In a medium bowl combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well and set aside.
3. In a large bowl combine sugar, pumpkin puree, eggs, and vegetable oil. Mix well.
4. Add the apples and walnuts to the pumpkin puree mixture and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix well.
6. Pour the batter into the prepared pan.
7. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool for 10 minutes then run a knife around the edge and remove from pan. Cool completely on a wire rack.

Notes

A Hezzi-D Original Recipe