Tuesday, October 6, 2009

Fruits of the Season

Here's one of my favorite recipes . Pumpkins & Apples are harvest ritual at our house. Here's a simple recipe that uses both .

Pumpkin Apple Bread
(Preheat oven to 350)

3 cups flour
3/4 tsp salt
2 tsp baking soda
1 tsp nutmeg
1 tsp ground cloves
1/3 tsp allspice
14.5 oz can pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs
2 apples peeled & chopped (2 cups)

Combine & mix well. Fold in apples last and divide between 2 greased loaf pans. Bake for aprox 50 minutes on lowest oven rack.

This is the basic recipe . The outline if you will. I have substituted whole grain flour , fresh squash or pumpkin for canned, reduced sugar, used honey or molasses, added nuts, seeds, raisins or dried cranberries . As long as I stayed with in the basic proportions, it always turned out great.

I'd love it if you guys would share your variations with me. Bet you've come up with things I never thought of. There's no such thing as too many cooks! Just lots of new ideas!
Looking forward to being inspired!!


  1. This looks wonderful! I've not made it yet, but I'd probably sub in 1/2 WW (the King Arthur White WW) flour, cut down on the sugar, possibly use sweet potatoes instead of pumpkin, and skip the allspice. Adding nuts or seeds is a wonderful idea!

  2. I can smell it from here! MMMMMMM I LOVE pumpkin bread!

  3. Teresa, I think you cook like I do. If I make it once from the recipe( if that) I start changing it. Ive cut the sugar way down, added dried fruits for sweetness, and King Arthur White Whole Wheat is my friend too! Havent tried it with sweet potatoes, but I'm going to give that a try! Thanks for the ideas!

  4. That look so yummy!! Have printed and saved the recipe, my pumpkins are almost ready.

  5. Those pretty red craisins go nicely with pumpkin, too! Think I'll give it a whirl today, in fact! Smells good!!!

  6. Okay. I am going to make this. Iwas going out to buy box mix but this one sounds like the real deal.

  7. WOW LynneAnne I have just got to try this, thanks for sharing the recipe.
    Thanks also for the added variations and ideas posted.