Monday, October 3, 2011

It is OFFICIALLY pumpkin apple bread time!

Do not be intimidated by this recipe.  It's not as complicated as it looks and it's worth every minute in the kitchen.  Double the recipe and freeze the additional loaves for next week.  Or tomorrow.  Because for reals, that's how fast it may go.

Great recipes are meant to passed around & this one is the best I've ever tasted - moist, etc. Will make your whole house smell like autumn!!! *Chris's Aunt Missy passed this along to me a few years ago and I've made it every October and November ever since. It is requested by all I've shared it with!

I add about a cup of chopped walnuts to the batter cause I love walnuts w/apples & pumpkin & also sprinkle chopped walnuts on top of "topping".

I double the topping. I pour 1/2 batter into the loaf pan -sprinkle one serving of topping & pour rest of batter & then put second serving of topping on top of that - killer!

For topping:

1 Tbs all-purpose flour

5 Tbs sugar

1 tsp ground cinnamon

1 Tbs unsalted butter, softened (I use "salted" just cause I don't have "unsalted" in my house usually)

For bread:

3 cups all-purpose flour

3/4 tsp salt

2 tsps baking soda

1 1/2 tsps ground cinnamon

1 tsp freshly grated nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

1 (15-oz) can solid-pack pumpkin

3/4 cup vegetable oil (I use 3/4 cup butter instead - wonderful!!!)

2 1/4 cups sugar

4 large eggs, lightly beaten

2 Granny smith apples, peeled, cored, and chopped (2 cups)

MAKE THE TOPPING: Blend together flour, sugar, cinnamon. Melt the butter in the microwave and pour into the dry mixutre. Mix with a fork.

MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans. (I just spray "PAM" into pans.)

Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Then add oil(or butter), sugar, and eggs in a large bowl. Add the pumpkin. Add flour mixture, stirring until well combined. Fold in apples (and walnuts if using nuts).

Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. *Remember, if you double the topping, do batter, topping, batter, topping. So yummy to have that topping the middle, too.

Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

This bread is meant to be SHARED!!! Make for your neighbors, your coworkers, your family. The only downside to this is it will be requested every year!


  1. Okay I just copied it down and will let you know how I do. Thanks!

  2. You know how I ask you for this recipe every fall? Well my recipe box is way over my head. I guess I just stick recipes in the front of it after I use them. I opened it up last week and there were three copies of your Apple/Pumpkin bread in the front in addition to the filed one inside. :D

  3. Michaela and I made the bread this weekend, and it was awesome! We did as you suggested and doubled/layered the topping - awesome! We are already planning on making more - and sharing! Thanks for sharing such a yummy recipe!


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