Pumpkin Apple Cinnamon Bread

September is here! Which means fall is right around the corner… finally! I’ve been on a pumpkin kick lately, which means there will be more pumpkiny recipes to come soon. Today’s post is my Pumpkin Apple Cinnamon Bread! It’s perfect for fall!

This bread is delicious. It’s full of sweet cinnamon and pumpkin flavor. It’s very moist, slightly dense and has a nice cake-like crumb. In an attempt to cut back some calories, I used about half the oil a typical loaf cake would use and added some homemade canned diced apples that my Mom made. You can also use applesauce,  strained apple pie filling, or cooked diced apples that have been cooled.

I baked this bread in four mini loaf pans, which makes it perfect for gift giving. It tastes wonderful sliced as is, or toasted warm with a drizzle of agave or maple syrup.  Perfect for a breakfast or brunch treat with a cup of hot coffee, or as an afternoon snack with an iced chai tea latte. And now for the recipe…

Pumpkin Apple Cinnamon Bread
makes 4 mini loaves

Ingredients:
1 – 15 oz. can pumpkin puree -or- 1 3/4 cups fresh pumpkin puree
1 c. canned apples -or- strained and mashed apple pie filling -or- cooked and cooled diced apples
1/2 c. organic, non-gmo canola oil
1/2 c. maple syrup
1 1/2 c. natural sugar
3 Tbsp. flaxseed meal
2 Tbsp. water
1 1/2 tsp. pure vanilla extract
2 c. unbleached flour
1/2 c. whole wheat flour
2 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Method:
Preheat oven to 350 degrees Farenheit. Lightly oil 4 mini loaf pans (6 x 3 x 2-inch size).
In a large bowl, whisk together the pumpkin, apples (or applesauce), oil, maple syrup, sugar, flaxseed meal, water and vanilla.
In a separate bowl combine all dry ingredients: unbleached flour, whole wheat flour, cinnamon, nutmeg, baking powder, baking soda and salt.
Then, combine the dry ingredients to the wet pumpkin/apple mixture and stir until just combined. You don’t want to over-mix!
Spoon the batter into your prepared loaf pans and bake for 45-55 minutes, or until a toothpick or knife comes out clean. Allow the bread to cool before removing from pans.

After you make this bread, it’s sure to become a fall favorite year after year. I hope you love it as much as we do. Please leave a comment and let me know what you think! I will be making this for my Mom’s annual Halloween family get-together. Does your family have a regular gathering for fall, autumn or Halloween? I can’t wait to take my son trick-or-treating for the first time; even though he’s too little for candy. I’m sure going to have fun dressing him up and seeing all the other costumes!

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One thought on “Pumpkin Apple Cinnamon Bread

  1. Pingback: 100 Fall Harvest Recipes - Sincerely, Mindy

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