Autumn Apple Pumpkin Bread
1 15 oz. can Libby’s 100% Pure Pumpkin
4 Sweet Tart Apples, peeled and diced
1 Cup Butter, melted
1/2 Cup Honey
3/4 Cup Cane Sugar
1/4 Cup Milk
4 Cups Flour
2 Tsp. Baking Soda
1 Tsp. Cinnamon
1 Tsp. Nutmeg
1/2 Tsp. Cloves
1/4 Tsp. Ginger
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.
Autumn Apple Pumpkin Bread is the perfect way to welcome fall! Bursting with the flavors of the season, apples, pumpkin and spices, this quick bread is simple yet delicious and freezes well! Try this for brunch today!
Saturday, September 22, 2018 - 9:56am