Thursday, October 13, 2011

Apple Pumpkin Bread

More Pumpkin!

... I had to do it.  I found a recipe for pumpkin bread with NO butter or oil!  So I decided to try it and see if the taste matches up with the healthiness.


The ingredients are really simple, so I decided to mix it up and add some chopped apple and pecans.

The bread comes out really moist and it will make your house/apt/wherever you're baking smell SO GOOD.  However, for best taste, I recommend letting the bread completely cool to allow the spices to mingle.

Quickbreads are great because, unlike baking cookies, after you put the bread in the oven, you can walk away!  This bread takes about 80 minutes to bake, which allows time to multitask (sometimes with more unfortunate things, like homework.. ugh).

So here's a healthy spin on Pumpkin Bread!  Enjoy!

Apple Pumpkin Bread

1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
3/4 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
1 15oz can of pumpkin
2 eggs
1/3 cup water
1 large apple (I used Gala because that's what I had on hand, but Granny Smith would work great-if not better!)

Preheat oven to 325F.
In a large mixing bowl, combine pumpkin, eggs, & water.
Chop up large apple.
In a separate, medium-sized bowl, combine flour, sugar, baking soda, salt, and spices.
Slowly add contents of medium-sized bowl to pumpkin mixture until all combined.
Mix in chopped apple.
Pour in greased 9x5in bread pan and bake for about 80 minutes (1 hour 20 minutes).

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