Autumn Apple Pumpkin Bread Recipes

CHUNKY APPLE PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

PUMPKIN APPLE BREAD

Steps:

• In a large bowl, combine the first seven ingredients. In another large bowl, whisk the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples and raisins. Transfer to two greased 9x5-in. loaf pans., For topping, in a small bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each loaf., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

HARVEST PUMPKIN APPLE BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9 x 5-inch loaf pans.
• Combine flour, cinnamon, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Fold in apples.
• Spoon batter into prepared loaf pans.
• Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
• To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
• To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.

AUTUMN PUMPKIN APPLE CIDER BREAD

Steps:

• Preheat oven to 350°.
• In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
• In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
• In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
• Add the walnuts; stir batter just until combined.
• Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
• Bake in middle of oven 1 hour, or until a tester comes out clean.
• Let bread cool in the pan.

AUTUMN APPLE PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees.
• Butter and flour three 9″ x 4″ loaf pans; or line with parchment paper so that edges overhang.
• Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended.
• Add cane sugar and beat well.
• In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger.
• Stir into the pumpkin mixture and beat well at medium speed for three to four minutes.
• Peel and dice the apples; stir into batter.
• Pour evenly into prepared loaf pans.
• Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean.
• Cool in pans 10 minutes.
• Loosen with sharp knife and invert pans onto baking sheet.
• Serve warm or cool and store. Freezes well.
• 3 Loaves.

PUMPKIN-APPLE CIDER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.
• Combine sugar, pumpkin, vegetable oil, eggs, and apple cider in a large mixing bowl; beat with an electric mixer until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.

PUMPKIN AUTUMN BREAD

Steps:

• Preheat oven to 350 degrees. Grease 2 loaf pans.
• In a large bowl mix together the dry ingredients thoroughly.
• In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
• Pour one half of the batter into each loaf pan.
• Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
• Place on a rack and after 10 minutes remove from pan and let cool.

AUTUMN PUMPKIN BREAD

Steps:

• Preheat oven to 350°F and spray 2 loaf pans with cooking spray.
• Mix together the first 7 dry ingredients in the bowl of an electric mixer; add pumpkin, oil, sugar and eggs. Mix well.
• Add dry ingredients, mix well.
• Mix in nuts and raisins by hand.
• Pour the mixture into prepared loaf pans and bake 50-55 minutes until done. Cool on wire rack for 15 minutes, remove from pans to wire rack and cool completely.
• If glazing, mix glaze ingredients together with a spoon and drizzle over loaves; top with walnuts.

PUMPKIN-APPLE BREAD

Steps:

• Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
• Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
• Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

PUMPKIN AUTUMN BREAD

Steps:

• Preheat oven to 325*.
• Sift Flour and spices in a bowl. Add pudding mix. Set aside.
• Mix Eggs, oil and puree.
• Add in sugar.
• Then flour mixture. (mix til combined only).
• Stir in diced apples.
• Pour into a 9"x5" loaf pan.
• Mix streusel topping together, sprinkle over loaf, and place in oven.
• Cook for about 65 mins, or until tests done with a clean toothpick.