Recipe written and developed by Sheila Chandler of The Kitchen Chandler thekicthenchandler.com and @thekitchenchandler
Pumpkin Apple Bread that will definitely satisfy all of the pumpkin lovers out there and this recipe is fantastic for crowds. This is perfectly moist, without being doughy in the center, and perfectly spiced so that it has a real fall flavor to it. It has ALL of the beloved fall spices to keep it flavorful and spiced just right to make anyone happy and thankful this season!
• 1 large egg at room temp
• ½ cup canola or mild vegetable oil
• 2 tablespoons reserved apple juices or water
• 1 cup granulated sugar
• 1 cup plain canned pumpkin
• 1 large peeled and grated apple (about 1 cup more or less)
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3/4 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup chopped walnuts, optional
• 2 tablespoons butter, softened to room temp
• 2 tablespoons sugar
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
Mix the crumb topping ingredients together in a small bowl and then place in a plastic baggie in the freezer while you prep the bread.
Preheat the oven to 350°. Coat a 9″ x 5″ x 3″ loaf pan with non-stick baking spray, like Baker’s Joy.
In a large mixing bowl, whisk together the egg, oil, juice or water, sugar, pumpkin, and grated apple.
In a small bowl whisk together the flour, baking powder, baking soda, salt, and all the spices. Sift this onto the wet ingredients with a sifter or wire mesh colander, then blend these two together just until incorporated, making sure not to overbeat. Add in the walnuts if you are using them.
Pour into the prepared pans and crumble the topping over the loaf. Bake for 1 hour until golden brown on top and just beginning to pull away from the sides. A cake tester inserted in the very center should come out dry. Cool in the pan for 30 minutes and then remove from pan and cool on a rack completely.