pumpkin apple bread
Momma and I found this recipe circa 1994. We think I was in 4th grade. I had an assignment from school to bring a fall-themed dish to class and after making this recipe, we knew it was a keeper.
I’m talking to Mom about this right now and we are thinking it could have been third grade because I had Mrs. Suzy Smith for a reading teacher that year and she had us do all kinds of things like this. In fact, my most vivid memory of her class is when she made everyone eat sardines after reading a book in which the characters ate them. This is a really gross memory of mine.
Anyway, this bread marks the beginning of fall in our house. This year, I got the opportunity to make it with Momma, which we haven’t done in years because we have been in different states.
Now that it is getting cold (in Texas and Louisiana — I understand it has been cool in NorCal and the NE for months…don’t make me bitter) it is the perfect time to make a few loaves of pumpkin apple bread! Here is what you’ll need:
In a bowl, whisk the eggs, sugar, pumpkin and oil. When its well-combined, it should look like the picture on the top right below. Make sure to beat the lumps out of the mixture.
Then add the flour, baking soda, nutmeg, allspice, cloves and salt. You should probably mix these in another bowl first so they are well-combined but I was feeling adventurous (read: lazy) so I just threw them all in on top of the pumpkin mixture. Beat well.
Peel and dice the apples into 1/4″ inch pieces. Add to the batter and fold to combine.
Pour the batter into loaf pans — don’t fill them more than halfway or they will overflow.
In a small bowl, combine the flour, sugar, cinnamon and softened butter. Sprinkle evenly over the batter.
Bake at 350 degrees F for 55 minutes (40 minutes if you are using a smaller loaf pan). Remove from oven and let cool for 30 minutes before removing from the pan.
Cut a slice from the end of the loaf and spread with a thin layer of butter. Do this before anyone else comes into the kitchen looking for a slice — because everyone knows the ends are the best pieces.
Pumpkin Apple Bread
3 cups flour
¾ tsp. salt
2 tsp. soda
1 ½ tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
¼ tsp. allspice
1 16 oz. can solid pack pumpkin
¾ cup oil
2 ¼ cups sugar
4 large eggs, beaten lightly
2 cups peeled and chopped Granny Smith apples
Mix flour, salt, soda and spices. Whisk together pumpkin, oil, sugar, and eggs. Add flour mixture to pumpkin mixture. Fold in apples. Sprinkle with topping. Bake at 350º for about 50 minutes in two greased 9 x 5 x 3” loaf pans. Let cool in pans for about 30 minutes before removing and slicing.
1 tbls. flour
5 tbls. sugar
1 tsp. cinnamon
1 tbls. soft butter
Mix together until crumbly.