Last week I lamented the end of summer, and you'll still have to drag me kicking and screaming into decorating for fall. (Its only September 5! Let's not put out the jack-o-lanterns quite yet.)
But I cracked and decided to share a fall recipe today. I really love fall for the flavors and smells, and this quick bread has my favorite flavors from fall - apple and pumpkin!
And since I actually made this recipe for the first time over the summer, I've actually been saving this recipe for such a day as this. This recipe actually came about by accident. I was going to make some of my favorite applesauce bread, until I discovered I didn't have quite enough applesauce. Rather than open a new jar of applesauce, I pulled out the last half-cup of pumpkin puree I had frozen last fall. With a few tweaks on the spices, Whole Wheat Pumpkin Applesauce Bread was born!
Whole Wheat Pumpkin Applesauce Bread
- 3 cups Whole Wheat Flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
- 1 stick (1/2 cup) butter, melted (could substitute with melted coconut oil or vegetable oil)
- 1 cup applesauce
- 1/2 cup pumpkin puree
- 4 eggs
- Blend together all dry ingredients
- Stir in the butter, applesauce, pumpkin, and beaten eggs.
- Pour into two greased and floured loaf pans.
- Bake loaves for 45-55 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.
- Remove bread from pans after 5 minutes, and if you have enough self-control, wait until loaves are completely cool before slicing.
What is your favorite fall flavor? Do you love pumpkin everything? Or are you more of an apple person? I'd love to hear from you!