I hope it’s not too late to wave the flag for pumpkin spice one more time before we head into peppermint and eggnog season.
I recently discovered the joys of making my own pumpkin purée, which has gotten me busy finding new recipes in which to use it. My Pumpkin Spice Bars have gone from excellent to ethereal, and now I have added Pumpkin Apple Bread to my repertoire as well. I have to say, I wish there were a county fair contest going on somewhere that I could enter this bread into because it is surely worthy of a blue ribbon and maybe a grand prize.
This is adapted from Libby’s own recipe, which makes two loaves. I halved the recipe, except for the apple (I had a smallish Golden Delicious on hand so I used the whole thing, cut up into 1/4″ dice), and added more spices. Cardamom is my latest favorite taste, so I had to have that. If you don’t have all these spices on hand, substitute two or three teaspoons of pumpkin pie spice.
Pumpkin Apple Bread
1-1/2 c all-purpose flour
1 tsp cinnamon
1 tsp cardamom
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp ground cloves
1 tsp baking soda
3/4 tsp salt
1-1/2 c sugar
1 c pumpkin purée
2 large eggs
1/2 c vegetable oil (I used avocado oil)
1/4 c apple juice or water (I used water)
1 apple, peeled, cored and diced
- Preheat oven to 350°F. Grease and flour a 9″ x 5″ loaf pan.
- In a large bowl, combine flour, spices, baking soda and salt.
- In a large mixer bowl, combine sugar, pumpkin, eggs, oil and juice (or water) and beat until just blended.
- Add pumpkin mixture to the flour mixture and stir just until moistened. Fold in the apple.
- Spoon batter into prepared loaf pan and bake for 65 to 70 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
I appreciate this recipe for three other reasons besides how wonderfully good it tastes: 1) it requires only two bowls and a whisk, 2) it uses oil instead of butter, which simplifies things because I don’t have to wait for the butter to soften or cream it with the sugar, and 3) it contains both a fruit and a vegetable so that makes it health food in my book. 😉
If you want to make your own pumpkin puree, here’s a quick and somewhat amusing tutorial. The only thing I would add is that the purée will be slightly watery when it’s first made, so place it in a cheesecloth-lined strainer over a bowl for a few hours or in the fridge overnight to drain before using. Compared to any canned pumpkin, homemade is the clear winner in both taste and texture, so it is definitely worth the extra effort.