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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe is apparently from Gourmet Cookbook, but I found it online awhile ago. It is so good, and a departure from the usual pumpkin bread, with the addition of apples and a cinnamon sugar topping. The perfect way to start autumn. Enjoy! Ingredients:
1 tablespoon all-purpose flour |
5 tablespoons sugar |
1 teaspoon ground cinnamon |
1 tablespoon unsalted butter, softened |
3 cups all-purpose flour |
3/4 teaspoon salt |
2 teaspoons baking soda |
1 1/2 teaspoons ground cinnamon |
1 teaspoon freshly grated nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
1 (15 ounce) can solid-pack pumpkin |
3/4 cup vegetable oil |
2 1/4 cups sugar |
4 large eggs, lightly beaten |
2 granny smith apples, peeled, cored, and chopped (2 cups) |
Directions:
1. TOPPING:
2. Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
3. BREAD:
4. Put a rack in the middle of oven and preheat oven to 350°F Butter two 9 X 5 inch loaf pans.
5. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
6. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples.
7. Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf.
8. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.
9. Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.
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