Friday, September 5, 2014

Whole Wheat Pumpkin Applesauce Bread


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


 Ingredients:

  • 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

 Directions:

  1. Blend together all dry ingredients
  2. Stir in the butter, applesauce, pumpkin, and beaten eggs.
  3. Pour into two greased and floured loaf pans.
  4. Bake loaves for 45-55 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean. 
  5. Remove bread from pans after 5 minutes, and if you have enough self-control, wait until loaves are completely cool before slicing.
This quick bread can be easily frozen, by wrapping it in plastic wrap and popped into a gallon freezer bag. I usually make four loaves at a time and freeze the extras for later. Since we have four loaf pans, it makes sense to make a extra loaves while the oven is already hot. :)


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!

6 comments:

  1. Mmm, this looks yummy! What size are the loaf pans you use?

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    Replies
    1. Thanks, Jamie!
      I use what probably would be considered a "medium" loaf pan, but you could definitely make a flatter loaf in a regular pan.
      This is the pan I use (affiliate link): http://www.amazon.com/gp/product/B003YKGQP6?ie=UTF8&camp=213733&creative=393177&creativeASIN=B003YKGQP6&linkCode=shr&tag=pinshome-20&linkId=GCA2WYBSIM6Q324N&creativeASIN=B003YKGQP6

      Delete
  2. Visiting from Showlicious link party. This break looks delicious and hearty, perfect for autumn. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us when the party goes live this Sunday. Have a great day!

    ReplyDelete
    Replies
    1. Thanks for stopping by, Laura! Ill have to check it out. :)

      Delete
  3. This bread sounds really good!
    I like that combination that you used - pumpin and applesauce

    ReplyDelete
    Replies
    1. Thank you, Winnie! It really is good - I love the combination of fall flavors. :)

      Delete

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