Pumpkin-Apple Breakfast Bread

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Since I like to save my refined white flours and sugars for chocolate cakes, I took a traditional pumpkin bread recipe and adapted it to make a healthier, heartier version. By substituting whole-wheat flour for the regular white flour, and adding in fresh applesauce for some of the oil, I was able to fit in complex carbohydrates and fiber without losing any flavor. Plus, I was able to use up some of those apples scattering my yard. Other healthy additions could include: more applesauce in lieu of the oil and a portion of the sugar; oat bran in place of some of the flour; flax seeds for a nutty crunch.


3 cups whole-wheat flour


1 cup sugar


1-1/2 teaspoon cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cloves


1/2 teaspoon allspice


1 teaspoon baking soda


1/2 teaspoon baking powder


1 teaspoon salt


Three eggs


1-1/2 cups pumpkin puree


1/2 cup chopped tart apples


1/2 applesauce


1/2 cup vegetable oil


1 cup golden raisins


1/2 cup chopped walnuts


Heat oven to 350° F degrees. Butter two loaf pans.


Mix first nine ingredients in a bowl. In a separate bowl, beat together eggs, pumpkin, apples, applesauce, and oil. Add in dry ingredients and mix until just moistened. Stir in raisins and walnuts.


Bake for 1 hour 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pans for about fifteen minutes; remove from pans and cool on rack.

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