1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (109g) Recipe makes 20 servings
Calories 309
Calories from Fat 109		(35%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 315mg		13%
Potassium 126mg		3%
Total Carbohydrate 48.1g		16%
	Dietary Fiber 1.0g	3%
	Sugars 32.2g
Protein 3.4g		6%
detailed view... how is this calculated?

Harvest Pumpkin Apple Bread

Recipe #73469 | 1½ hours | 25 min prep | add private note

⁽¹⁰⁸⁾ RATE IT NOW Print Recipe

By: Kree
Oct 15, 2003

All the flavors of Autumn combined into one scrumptious bread. This tastes great with coffee or tea! I make this using Egg Beaters and unsweetened applesauce in place of half the oil to make it healthier. Prep time includes cooling time.

SERVES 20 , 2 loaves (change servings and units)

Ingredients

3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin puree (such as Libby's)
4 large eggs
1 cup vegetable oil
1/2 cup apple juice (or water)
1 large baking apple, peeled,cored and diced

Directions

1
Preheat oven to 350 degrees.
2
Grease and flour two 9 x 5-inch loaf pans.
3
Combine flour, cinnamon, baking soda and salt in large bowl.
4
Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
5
Add pumpkin mixture to flour mixture; stir just until moistened.
6
Fold in apples.
7
Spoon batter into prepared loaf pans.
8
Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
9
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
10
To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
11
To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: Feisty Cat

On Nov 11, 2009

I used 2 cups sugar, substituted applesauce for 1/2 the oil, and used half WW and half unbleached white flour. I also thought it would be too bland with just cinnamon, so I added a 1/2 tsp each of cloves, nutmeg and ginger. I baked it in a bundt pan and had enough batter left over to make about 20 mini-muffins. Very tasty and moist. Thanks for sharing!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Mr. Wiggles

On Nov 9, 2009

This is the best pumpkin bread I've ever had. It's so moist and delicious. I'm just waiting for a bake contest in our office to enter this one.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Whisper

On Nov 3, 2003

Kree made this for us the other day, and it was so good I had to rate it here. This is one of the most moist, flavorful breads I've had! Great for breakfast or mid-morning snack, or even for dessert. She substituted Egg Beaters for the eggs, and used 1/2 cup oil and 1/2 cup unsweetened applesauce for the liquid. I'll be making this again myself. Delicious!

13 people found this review helpful

Was this review helpful to you? YES | NO

From: Geema

On Jan 4, 2005

I wanted an easy, yet delicious quick bread to mail to my Dad to satisfy his sweet tooth. Little did I know that I have chosen just about the best fruit bread I've ever made! It's light, moist, flavorful and I'm sure will pack well. Whole wheat flour works great in this recipe, and I used granulated maple sugar instead of regular white sugar. Next time I'll try decreasing the amount of sweetening to fool myself into thinking that this might be healthy. The batter seemed quite loose compared to other breads I've made, but I just trusted you Kree and plopped it right into the pans. I'm sure glad I did since the texture was perfect. Thanks so much Kree for such a superior bread recipe!

11 people found this review helpful

Was this review helpful to you? YES | NO

Read all 108 reviews