The South Arm Community Kitchen made a quick bread with fall theme ingredients.
This Apple Pumpkin Bread is moist with a little crunch from the walnuts.
- 1 cup granulated sugar
- 1/2 cup olive oil, extra virgin or any other vegetable oil
- 2 eggs
- 1 cup canned pumpkin puree
- 1 baking sweet apple (should yield 1 cup grated apple)
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup chopped walnuts
Source: this recipe is adapted from Giulia Melucci
Makes 1 loaf, 6 to 8 servings
|Squeeze the excess juice from the grated apple.
Preheat oven to 350 degrees.
Grease and flour a 9-inch loaf pan, knock off excess flour.
|Whisk together the sugar and oil until blended, then add the eggs, one at a one.
|Add the pumpkin puree.
|Add the grated apple and mix to combine.
|In another bowl, stir together the flours, walnuts, spices, salt, baking powder and baking soda.
|Add the dry ingredients to the pumpkin mixture and stir until combined.
Let batter rest for 15 to 20 minutes (we omitted this step).
|Pour the batter into the prepared loaf pan.
Bake until the loaf is dark and a tester inserted deep into the middle comes out clean, about 1 hour and 15 minutes.
|Transfer to a cooling rack and cool in pan for ten minutes, then onto rack to cool completely.