We’ve all seen apple crumb cake before and is a welcome sight at any get-together, but these are simply empty calories as far as I’m concerned. Why not serve something that has more substance and flavor with just as much nutrition that you’ll agree is perfect for kids and grownups. Why not try a nice fresh slice of Pumpkin Apple Bread at your next coffee party or family gathering?
What makes pumpkin apple bread so attractive?
As a parent and a mother, there is one thing that sweets are going to deliver and that is the issue of added pounds where you don’t want them. It’s not easy keeping in shape if you’re constantly concentrating on work or neglecting healthy lifestyle needs. This is why I’ve always been such a big fan of natural alternatives that are just as sweet when it comes to serving treats.
And believe me when I tell you that many people aren’t interested in bread that doesn’t look the part if you want to serve anything sweet and tasty. Honestly, I’ve never seen my friend’s children gobble down this bread recipe so quickly. Luckily, I’m also glad to share this recipe that combines just the right amount of green apple tart with pumpkin pie-like flavor. It doesn’t need to be seasonal ether, since you can find these ingredients year-round.
Pumpkin Apple Bread
- Baking pan
- Baking tray
- Medium-sized bowl
- Large mixing bowl
- Wooden spoon
For The Topping
- 4 Tablespoons Granulated sugar
- 1 Tablespoon All-purpose flour
- 1 Teaspoon Cinnamon
- 1 Tablespoon Whole butter (unsalted/room temperature)
For The Dough
- 3 Cups All-purpose flour
- 2 Teaspoons Baking soda
- ¾ Teaspoon Salt
- 1 ½ Teaspoon Ground cinnamon
- 1 Teaspoon Ground nutmeg
- ¼ Teaspoon Ground cloves
- 1 Can Pumpkin puree (15 ounces)
- ¾ Cup Vegetable oil
- 2 ¼ Cup Granulated sugar
- 4 Large eggs
- 2 Granny Smith green apples (peeled/cored/chopped into 2 cups)
- The topping is the first that you want to mix together using a small bowl blending the sugar, flour, cinnamon, and butter. This can be mixed using a fork (or your fingers) until it resembles cornmeal.
- Starting on the bread dough, begin by preheating your oven to 350 degrees Fahrenheit and grab a bread loaf baking pan. This pan should be the standard 9 x 5-inch baking tray which you should have two of these to make 2 separate loaves. Pre-grease them with butter.
- With a medium-sized bowl, sift the flour, baking soda, nutmeg, cloves, and salt so it has no lumps. Into a large mixing bowl, you will add the pumpkin puree along with sugar, eggs, and oil using a whisk to mix everything until it’s somewhat smooth.
- Now, you can add the flour mixture until you have a very thick batter-like dough. After this, carefully add your chopped apples and mix them using a wooden spoon. If you need to use your hands at this point, it won’t hurt to fold the apples throughout the dough easier.
- Divide this dough into two parts and place each half of the dough into each baking tray. The last step is to add the topping using a spoon to cover the entire top of each dough loaf. Place these into your oven on the center rack for 50 to 60 minutes.
- You’ll know the bread is done using the toothpick trick. Poke the very center of each loaf to see if the toothpick comes out nice and clean or let them bake for some additional minutes. After the bread is done, take out the baking trays and place them onto a cooling rack for 45 minutes.
- Let the finished bread completely cool for another 45 minutes up to an hour before slicing and serving. Use a breadknife to make 1 inch slices and place them on a dessert serving tray.