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Pumpkin Apple Bread Recipe

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This recipe for Pumpkin Apple Bread, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannine Stadtler
Added: Monday, January 16, 2006


3 c. all purpose flour
3/4 t. salt
2 t. baking soda
1 1/2 t. cinnamon
1 t. freshly grated nutmeg
1 t. ground cloves
1/4 t. ground allspice
1 (16 oz.) can pumpkin
3/4 c. vegetable oil
2 1/4 c. fugar
4 eggs, lightly beaten
2 granny smith apples, peeled & chopped (about 2 c.)

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

Preheat oven to 350 degrees. Butter two loaf pans, 9 x
5 x 3 inches. In a large bowl mix flour, salt, baking
soda, cinnamon, cloves and allspice. In another bowl
whisk together the pumpkin, oil, sugar and the eggs.
Add the flour mixture to the pumpkin mixture, stirring
until the mixture is well combined. Fold in the apples,
and divide the batter between the 2 pans.

For topping, blend all four ingredients until mixture
resembles coarse meal. Sprinkle evenly over loaves.
Bake for 50 minutes, or until tester comes out clean.

Number Of Servings:
Number Of Servings:
Yields 2 loaves
Personal Notes:
Personal Notes:
from Gourmet Magazine, October 1993




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