‘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
“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
- MAKE THE TOPPING: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
- MAKE THE BREAD: Put a rack in middle of oven and preheat oven to 350 F. Butter two 9-by-5-inch loaf pans.
- 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, 50-60 minutes.
- 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 Potluck—make 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.
Wonderful! This sounds and looks so comforting and perfect for the season.
Pumpkiny perfection, Angie.
Tis the season for all things pumpkin sounds like a great time of year. You made some wonderful pumpkin dishes including this bread. It is nice to be able to clear out your freezer.
I was glad to get that big bag o’ pumpkin out of the freezer. But, now I wish I had some left….
I love it when you find the perfect recipe to use up an ingredient! This looks like a wonderful fall loaf. Of course, I’m loving the streusel topping. I mean doesn’t streusel win everyone over? Looks so pretty with the chunks of apple. Thanks for joining in with us:)
I might even double the streusel the next time I make this.
I hear you! I have about 4 cups of pumpkin pulp in the freezer that I need to use. Pumpkin Bread sounds like a great idea and your recipe looks delicious!
It freezes great, too. Just pulled some out for breakfast yesterday morning.
Your recipes look great — I keep thinking I should get down that huge yellow book and finally go through it and find some recipes to try! I’ve had it for years and never managed to do it.
best… mae at maefood.blogspot.com
I do not utilize it enough at all! It has most everything one would ever need.
Ooh! Anything pumpkin I am here for. I don’t know about the addition of the apple. I generally don’t like apples but mixed in with pumpkin maybe it is good.
The apples made it even more moist. I liked the combo.