Pumpkin Apple Bread
Source of Recipe
Bon Appetit Magazine, October 1993
Recipe Introduction
From: Rebecca's Gourmet Bakery
List of Ingredients
For the topping:
1 tablespoon all-purpose flour
5 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter -- softened
Bread batter:
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 can (16 ounces) solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs -- beaten lightly
granny smith apples peeled and chopped (about 2 cups)Recipe
Make the topping:
In a bowl blend the flour, the sugar, the cinnamon, and the butter
until the mixture resembles coarse meal.
Preheat the oven to 350 degrees and butter two loaf pans, 9 by 5 by 3 inches.
Into a large bowl, sift together the flour, the salt, the baking
soda, the cinnamon, the nutmeg, the cloves, and the allspice.
In another large bowl whisk together the pumpkin, the oil, the sugar,
and the eggs.
Add the flour mixture to the pumpkin mixture, stirring until the
mixture is combined well, fold in the apples, and divide the batter
between the pans.
Sprinkle the topping evenly on each loaf and bake the loaves in the
middle of the oven for 50 minutes, or until a tester comes out clean.
Let the loaves cool in the pans on a rack for 45 minutes, remove them
from the pans, and let them cool completely. The breads keep, wrapped
well in plastic wrap and foil, chilled for 1 week and frozen for 1
month.
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