A bushel of fall flavors are packed into this moist loaf: pumpkin, apples, nuts and spices. A half-cup of cider adds unmistakably fruity zing to the bread. Honey walnut cream cheese is the perfect accompaniment spread on the baked bread served with a cup of coffee or tea.
Recipe adapted from Midwest Living.
- 1-1/2 cups whole wheat flour
- 1-1/2 cups all purpose flour
- 2- 1/4 tsp.pumpkin pie spice or 1- 1/2 tsp. ground cinnamon, 1/2 tsp.ground nutmeg, 1/4 tsp. ground ginger and 1/8 tsp.ground cloves
- 1 tsp. cinnamon
- 2 tsp.baking soda
- 1/2 tsp. salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup apple cider or apple juice
- 1-15 - ounce can pumpkin (not pie filling)
- 1- 1/2 cups finely chopped, peeled firm, sweet apples (such as Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo)
- 1/2 cup dry-roasted sunflower seeds or chopped walnuts
- Grease the bottom and 1/2 inch up sides of two loaf pans. Line bottoms with parchment paper; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda, cinnamon and salt; set aside.
- In an extra-large mixing bowl, combine granulated sugar, brown sugar and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Alternately add flour mixture and cider to sugar mixture, beating on low speed after each addition just until combined.
- Beat in pumpkin. Fold in apples and sunflower seeds. Spoon batter into prepared pans; spread evenly.
- Bake in a 350 degrees oven for 45 minutes or until a toothpick inserted near centers comes out clean.
- Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. Wrap in foil and store overnight before slicing.
To keep brown sugar from drying out add a few marshmallows to bag and seal.
To prevent an apple from browning after being cut;use a rubber band to hold apple pices together.