Pumpkin Apple Bread for IHCC

‘Tis this season for all things pumpkin.  I recently had some friends over for a “craft day” (read “an excuse to get together and drink wine”) so I made Pumpkin Chili with Black Beans and Pumpkin Tomato Soup.  I had found a huge bag of frozen pumpkin in the freezer and was trying to use it up.  Can you believe that after I made both of these soups, I had exactly two cups of roasted pumpkin puree left?  Perfect for this recipe.

Pumpkin Apple Bread

From The Gourmet Cookbook

“Two fall favorites work their magic in this spicy bread with a streusel topping. The recipe is from Rebecca’s Gourmet Bakery in Cary, North Carolina.”

Ingredients

For the topping:

  • 1 T. all-purpose flour
  • 5 T. sugar
  • 1 t. ground cinnamon
  • 1 T. unsalted butter, softened

For the bread:

  • 3 c. all-purpose flour
  • 3/4 t. salt
  • 2 t. baking soda
  • 1 1/2 t. ground cinnamon
  • 1 t. nutmeg
  • 1/4 t. clove
  • 1/4 t. allspice
  • 2 c. pumpkin puree*
  • 3/4 c. vegetable oil
  • 2 1/4 c. sugar
  • 4 large eggs, lightly beaten
  • 2 Granny Smith apples, peeled, cored and chopped (2 cups)**

Instructions

  1. MAKE THE TOPPING: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
  2. MAKE THE BREAD: Put a rack in middle of oven and preheat oven to 350 F. Butter two 9-by-5-inch loaf pans.
  3. 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.
  4. 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, 50-60 minutes.
  5. Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

Yield: 2

*Note that the original recipe calls for 1 (15 oz.) can solid-pack pumpkin.

**I had Honey Crisp apples on hand and used two of these instead of the called-for Granny Smiths.

It was a lot of pumpkiny goodness!

You may have noticed that this recipe is another Ruth Reichl-themed one, coming from The Gourmet Cookbook which she edited.   I am joining with I Heart Cooking Club to celebrate all things Reichl!     This week’s theme was Potluckmake any Ruth Reichl dish OR make any dish from any of their previously highlighted chefs.  I stayed with Reichl!

I Heart Cooking Clubs  will be featuring Reichl recipes and themes from now until the end of March 2019.  Please join along.  The more, the merrier!

For all my Ruth Reichl posts, click here.

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