There was a particularly cold day a few weeks ago when we layered more than usual, cranked our space heater up and turned on the oven. I made a simple pumpkin bread we could eat for breakfast during the week, while a batch of homemade bread was rising on top of the stove for dinner.
I was looking for creative ways to use the few remaining apples from my dads garden, when I remembered a recipe given to me by my mom’s friend and decided to tackle it. Due to my unorganized pantry, I almost couldn’t find my last can of pumpkin puree. Does this happen to anyone else? You go to make something and realize that the last egg or stick of butter is nowhere to be found?
I’ve made several batches of pumpkin bread this fall/winter, but this recipe is my new favorite! Apple is unexpected for pumpkin bread, but it provides added texture and moisture. The crumble is completely optional, but it’s a nice presentational element when serving to friends and family or yourself!
Jean’s Pumpkin Bread
3 1/2 c. flour
3 c. sugar
2 t. soda
1 t. cinnamon
1 t. nutmeg
1/2 t. cloves
1 t. ginger
1 1/2 t. salt
1 c. oil (I used my dad’s homemade apple sauce)
2/3 c. water
1 15 oz. can pumpkin puree
3-4 apples chopped and peeled (optional)
Mix dry ingredients with a whisk. Make a well and add oil/applesauce, water, and eggs. Blend together. Add pumpkin and mix well. Toss cut-up pieces of apples with a little bit of flour and add to batter. Bake 1 hour at 350 degrees. My oven tends to need a little longer, so just keep an eye on it!
New York Crumb Cake Crumble (optional)
1 1/4 c. flour
1/2 c. brown sugar packed
3/4 t. cinnamon
1/2 c. (1 stick) unsalted butter, melted and cooled
Combine flour, brown sugar, and cinnamon. Pour melted butter over flour mixture and toss with rubber spatula. Add crumb mixture over batter filled loaf pans. This recipe makes 2-3 loaves.
^ my parents applesauce is amazing.