Pumpkin Apple Bread 1993


Rare is it when I can remember when I cooked a thing. This recipe wouldn’t be an exception but I wrote it down. (One of those images is my handwriting.) Also, I saved it once I wrote it down. There are maybe 10 recipes from the Whole World days that are written and saved. Shame on me for not doing better.  But yeah, I wrote "Gourmet '93" on the card.  

This week I taught a pie making class (pumpkin and apple) and had quite a bit of fresh cooked pumpkin and apples left. This recipe could use it all up. I doubled the smaller recipe and shared with coworkers. Three people asked for the recipe. I sent them to a different person's blog but then thought I really should put it on here. This is really a winning recipe. I pull it out again and again and I"m always surprised how delighted people are with it. 

Preheat 350 degree oven. Spray 2 bread pans or a 13x9.  

3 cups flour

1.25 teaspoon salt

1.25 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cloves

1.25 teaspoon cinnamon

16 ounces ish of pumpkin

.75 cup oil

2.25 cup sugar

4 eggs

4 apples, peeled and diced


1 tablespoon flour

1 tablespoon butter

.25 cup sugar

1 teaspoon cinnamon

Like all quick bread, this is a dump stir and pour into the pan style bread. But to be more precise. Combine all the dry ingredients. Stir. Into a second bowl add the oil, eggs, and sugar stir until the sugar is dissolved. Add the apples to the oil mixture. Stir. Then add the dry ingredient. Mix only until it comes together. Pour into prepared pans. 

In a smaller bowl combine the butter, sugar, flour, and cinnamon for the topping. Press it together into small clumps and sprinkle on top of the bread. 

Bake 40-60 minutes, depending on the pan you used. Or until a tester comes out clean. 

Juli Carvi