Pumpkin Apple Bread


Perhaps we are far enough away from the pumpkin spice madness to try one more pumpkin recipe. This could be helpful if you still have a little pumpkin–canned or homemade–left from all that holiday baking. These also make good take alongs for any New Year’s Eve party you may be invited to. Not quite so sweet as all those cookies and maybe even a little “healthy” with all the fruit.

This is in the category of “quick breads” and really does come together quickly, especially if you have a processor or immersion blender to quickly chop the apples.

Pumpkin Apple Bread
1 c pumpkin puree
1/3 c canola oil
1 c sugar
2 eggs
1 1/2 c flour—may substitute whole wheat flour for up to half a cup of the flour
1 1/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t allspice
2 c (packed) cored, but not peeled apples, finely diced (about 2 large or 3 medium)
1/2 to 1 c chopped walnuts (optional)
1/2 to 1 c chopped dates (optional)
1.  Beat together the pumpkin, oil, sugar and eggs.
2.  When well-blended, gently add the sifted dry ingredients and mix until just blended.
3.  Fold in the apples and nuts and dates, if used.
4.  Pour into two well-oiled medium loaf pans, about 5 X 9. Bake at 350 degrees for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.  
5.  Allow to sit in the pans for about 3 or 4 minutes and then turn on to racks to cool.

Wrap tightly and refrigerate if kept for more than a day or two. As with most breads of this type, these loaves slice much better the next day.

Size changes:

For all sizes, bake at 325 degrees when using either glass pans or disposable aluminum pans, to avoid the crust getting too brown before the centers are done.
The recipe can be made in a single large bread loaf pan; allow about 35 to 40 minutes to bake.
“Mini” loaf pans can also be used with the recipe making about 6 or so. These should be baked for only about 20 to 22 minutes.
You can double this recipe and use three 5 X 9 pans for slightly higher loaves.

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