“They’re back! Pumpkin-spice brake pads.” sign on a West Coast auto shop
I shared this recipe last fall, but, as the above quote verifies, pumpkin mania has obviously come ’round again! You know who you are. Enjoy!
Pumpkin Apple Bread
Butter (or coat with canola oil if you’re dairy free) two loaf pans. Set aside. Preheat oven to 350 degrees F (180 degree C).
In large bowl, combine 3 cups flour, 1 teaspoon salt, 1 1/4 cup sugar, 2 teaspoons baking soda. Mix well.
In a smaller bowl, combine 2 cups (about 1 can) unsweetened pumpkin puree, 1 cup unsweetened apple sauce, 5 eggs, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon allspice, 1/2 teaspoon ground cloves. Mix well.
Add the wet ingredients to the dry and hand stir just until mixed. Pour into prepared pans and bake 50-60 minutes, or until a cake tester inserted right in the center comes out clean. (If you don’t bake this long enough, the center will be gooey.) Cool in pans five minutes, then turn out onto rack. Enjoy alone or with apple butter or cream cheese (or vegan “cream cheese” if you’re dairy free).
This bread freezes well. Slice ahead of freezing and package in smaller portions if you want to use in individual lunches.