Pumpkin Apple Spice Bread

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by Nancy Newcomer

Growing up, my mom always made the best pumpkin bread. It was sweet and rich and full of eggs and oil. Don’t get me wrong, I still enjoy her recipe, but as you know,  sometimes I like to “mess” with things. In fact, I learned this from her! My mom was an “old school” home economics teacher from an era gone by. At 87, she will be the first one to tell you to experiment with recipes and change things up to suit your tastes AND make notes. I love seeing her handwriting in my tattered version of the Joy of Cooking.
When you alter a recipe, write down everything in the cookbook, on your smart phone, or your online files.  Today, I do a little of all three. :)
This recipe uses half the sugar and oil of most…and one less egg. With the addition of applesauce and fresh apple, it is very moist. Let me know what you think…and make sure to write your notes HERE in the comments section. My mother Doris would insist upon it.

Pumpkin Apple Spice Bread
(makes 1 loaf)

Ingredients:  

  • 1 1/2 cups flour
  • 1/2 teaspoon of salt
  • ½ c sugar
  • 1 teaspoon baking soda
  • 1 cup  pumpkin purée
  • 1/2 cup unsweetened applesauce
  • ½ cup chopped fresh apple
  • 1/4 cup olive oil
  • 1 egg, beaten
  • 1/8 cup water
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • ¼ tsp cardamom
  • 1/4 tsp ground cloves
  • OPTIONAL: 1/2 cup chopped walnuts

          Directions:    
1. Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, applesauce, chopped apple, olive oil, egg, 1/8 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in walnuts if using this option.
3 Pour into a well-greased 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Can easily double the recipe.

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