Award-Winning Apple-Pumpkin Bread

Every Fall, I make at least one batch of my award-winning Harvest Apple-Pumpkin Bread, and it’s a huge hit with the whole family. Earlier this week, Turkey reminded me that I hadn’t baked any yet this year, so after we got home from the pumpkin patch today, I got to work.

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can pumpkin
  • 4 large eggs
  • 1 cup vegetable oil (or applesauce, for optimal apple flavor!)
  • 1/2 cup apple juice, cider, or water
  • 1 large baking apple, peeled, cored and diced

Preheat oven to 350. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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