Wednesday, June 4, 2014

Pumpkin Apple Bread

This is a recipe that I found from last fall, but pumpkin is good any time if you ask me! :) You might not be able to find apple cider as easily all year round, but this pumpkin apple bread was moist and delicious. I took it as a little treat to ECFE for the other parents that are there and didn't come home with any extra! :) The flavors of pumpkin and apple together were delicious and the glaze over the top just pushed it up a notch!

Pumpkin Apple Bread
(recipe found on pinterest via

1 tablespoon flour
5 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon butter, not softened

3 cups flour
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 (15 ounces) can pure pumpkin (not the pumpkin pie filling)
3/4 cup canola oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 cups peeled, cored and finely chopped apples (about 2 medium-size apples)

1 cup powdered sugar
2 tablespoons apple cider (if you don’t have cider, substitute apple juice)

In small bowl, blend flour, brown sugar, and cinnamon. Add the butter to this mixture with a pastry blender or fork until mixture is crumbly; set aside. Preheat oven to 350. Grease and flour two 9×5" loaf pans and set aside. In medium bowl, blend together flour, salt, baking soda, cinnamon and nutmeg. In a large bowl, whisk together pumpkin, canola oil, sugar, and eggs. Add flour mixture to this mixture and stir until well combined. Fold in apples. Divide batter between the two loaf pans. Sprinkle half of the streusel topping over each loaf. Bake 50-55 minutes or until a toothpick inserted in center of loaves comes out clean. Cool loaves in pans on a rack for about 15 minutes, then remove from pans and cool completely (Note: You may need to loosen the top edges of your loaves from the pan a little with a knife if the streusel topping is sticking to the edges.) Mix the powdered sugar and apple cider together, blending well. Drizzle half of the glaze over each cooled loaf, and let glaze set before serving. The warmer the loaves are, the more the glaze will melt in... Wait until the bread is cooled before adding glaze if you want it to be more noticeable.

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