Fall has come to CT in the form of cooler nights and breezy days with an occasional backsliding hot day, but for the most part I am thinking about fall flavors like apple, pumpkin, cinnamon and nutmeg. I decided to make my pumpkin apple spice bread to take to a church coffee hour.There are no dairy products in this cake, but it is still rich, moist and cake-like.
This bread has been the star of many a Sunday morning church coffee hour, and people always ask me for the recipe while they are moaning over its sweet, spicy, appley goodness. You can make one loaf for now and then freeze the other because this bread, when well wrapped in plastic, then foil, and then placed in a zip lock bag, freezes beautifully for several months. I just gave away my second loaf to my granddaughter to share with her friends because I could not stop cutting off frozen slices and eating this yummy spice bread every time I wanted a snack.
1 tbsp all purpose flour
5 tbsp brown sugar
1 tsp cinnamon
1 tbsp canola oil
Combine all ingredients in a small bowl and set aside
Sift into a large bowl the following:
3 cups all purpose white flour
3/4 tsp salt
2 tsps baking soda
1 and 1/2 tsps cinnamon
1 tsp grated fresh nutmeg (use dried if you don’t have fresh)
1 tsp cloves
1/4 tsp allspice
1/4 tsp ginger
Whisk dry ingredients with a wire whisk until blended
For the wet ingredients, in a large ceramic bowl beat them well with an electric hand mixer:
16 oz can of pumpkin
1/4 cup canola oil
2 and 1/4 cups granulated sugar
8 organic egg whites
Fold into the wet ingredients:
2 large Granny Smith apples, peeled and chopped (about 2 cups)
With a wooden spoon, add the dry ingredients to the wet ingredients, stirring the batter by hand until well blended.
Grease and flour two non-stick 9 x 5 loaf pans. Divide the batter evenly between the two pans. Sprinkle the brown sugar mixture evenly between the tops of the two pans.
Place in a pre-heated 350° oven. Bake for 50 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean. Bread shrinks from sides of the pan and top is golden and crusty.
Cool in pans on rack for ten minutes.
Then slip onto rack to cool. When completely cool, you can cut it and serve it or wrap and freeze it for another time. Each loaf yields 16 slices at 166 calories a slice. Of course I have to cut a bigger slice, so I only get ten slices from each loaf. So good.
Pumpkin Apple Spice Bread
- 1 tbsp all purpose flour
- 5 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp canola oil
- Dry Ingredients:
- 3 cups all purpose flour
- 3/4 tsp salt
- 2 tsps baking soda
- 1 and 1/2 tsps cinnamon
- 1 tsp fresh grated nutmeg (or dry if you wish)
- 1 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp ginger
- Wet Ingredients:
- 16 0z can of pumpkin
- 1/4 cup canola oil
- 2 and 1/4 cups granulated sugar
- 8 organic egg whites
- 2 peeled and chopped large Granny Smith apples
- Pre-heat oven to 350 degrees. Grease and flour two non-stick loaf pans. (Spray Pam is not enough.)
- Mix topping ingredients together and set aside. Whisk dry ingredients together in a large bowl and set aside. Place wet ingredients in a large bowl and beat with a hand mixer until well mixed. Fold the chopped apples into the wet mixture.
- Fold the dry ingredients into the wet ingredients until all is blended. Pour the batter into two greased and floured 9x5 non-stick loaf pans making sure the batter is divided evenly between the two pans.
- Sprinkle the brown sugar mixture evenly over the tops of the two loaf pans.
- Bake the loaves in a pre-heated 350 degree oven for 50 minutes or until a toothpick comes out clean when inserted in the center of the loaf and the top is golden brown and the sides have shrunk from the sides of the pan.
- Leave in pans for ten minutes on a cooling rack. Remove from pans and place on top of cooling rack until loaves are cool. You can slice and serve or wrap in plastic, then foil, then into a large freezer bag and frozen loaves will keep for several months.