Pumpkin Apple Bread Recipes

HARVEST PUMPKIN APPLE BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9 x 5-inch loaf pans.
• Combine flour, cinnamon, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Fold in apples.
• Spoon batter into prepared loaf pans.
• Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
• To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
• To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.

CHUNKY APPLE PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

PUMPKIN APPLE BREAD

Steps:

• In a large bowl, combine the first seven ingredients. In another large bowl, whisk the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples and raisins. Transfer to two greased 9x5-in. loaf pans., For topping, in a small bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each loaf., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PUMPKIN APPLE BREAD

Steps:

• 1. Make topping: In bowl blend all topping ingredients until mixture resembles coarse meal. 2. Preheat oven to 350F and butter 2 loaf pans 9x5x3". 3. Into large bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice. 4. In another large bowl, whisk together pumpkin, oil, sugar, and eggs. 5. Add flour mixture to pumpkin mixture, stirring until combined well. Fold in apples and divide batter between the pans. Sprinkle topping evenly on each loaf. 6. Bake loaves in middle of oven for 50min (may take more time) or until tester comes out clean. 7. Let loaves cool in pan on rack for 45min, remove from pans, and let cool completely. Keeps well in fridge for 1 week or frozen for 1 month. Wrap in plastic and foil.

PUMPKIN-APPLE BREAD

Steps:

• Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
• Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
• Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

PUMPKIN APPLE BREAD

Steps:

• TOPPING:
• Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
• BREAD:
• Put a rack in the middle of oven and preheat oven to 350°F Butter two 9 X 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 to 60 minutes.
• Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

APPLESAUCE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar.