Happy Fall everyone! Hope everyone is still doing as well as possible during the pandemic. It’s 90+ degrees outside here in California, despite being well into October, which means baking in the toaster oven to avoid excesssively heating up our already warm house.
Our neighbors have a bunch of apple trees, so they gave us a bunch of apples, and so I’ve been looking for recipes to use up apples. Trader Joe’s is in full swing with their fall items, including canned pumpkin, so I thought, why not go full-on fall flavors and try some pumpkin apple bread? I found this recipe over at Yellow Bliss Road and thought I’d give it a try.
I made a few changes, and I’ve now made this recipe in three different variations. The first time, I ran out of white sugar, and it seemed like a bit too much sugar in the recipe, so I used 1/2 cup brown sugar and only 1 cup granulated sugar. I also made muffins instead of loaves, and baked them for a few minutes at a high temperature to get puffier tops. The second time, I used two 9×5 bread pans, but only baked for 35 minutes, instead of the 50 recommended by the recipe. The third time, I didn’t add the apples and just made a half recipe in an 8×4 pan, and baked it for about 40-45 minutes. All the versions turned out great! I would recommend using some brown sugar along with the granulated since it seems to help hold the moisture in a little bit better. All three times I’ve made this recipe, I’ve increased the spices because why not, and all three times this bread has stayed wonderfully soft and moist for up to 3-4 days after it was baked (it hasn’t lasted any longer than that!) Here’s the recipe, with the changes I’ve made and some notes on variations at the bottom.
Pumpkin Apple Muffins (or bread)
Adapted from Yellow Bliss Road
Makes 19-20 muffins, two flat 9×5 loaves, or two taller 8×4 loaves
2 1/2 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar (light or dark)
2 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp ground ginger
1/2 tsp allspice
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup pumpkin puree
1/2 cup vegetable oil
2 cups apple, diced into small pieces (I didn’t peel mine)
Directions for muffins:
Preheat the oven to 400˚F, and grease two 12-cup muffins tins.
Sift together the flour, sugars, baking soda, salt, and spices.
In a separate bowl beat together the eggs, vanilla, pumpkin, and oil.
Add the wet ingredients to the dry ingredients and gently fold together with a spatula or wooden spoon. When the flour starts to get incorporated, add the apples, then continue to gently fold until everything is just combined. Do not overmix.
Divide the batter into the muffin tins, filling each about 2/3 full (mine turned out to be 19 muffins).
Bake at 400˚F for 5 min, then turn the oven down to 350˚F for another 12-15 minutes. Check after 12 minutes. The muffins are done when a toothpick comes out mostly clean with a few moist crumbs.
Allow the muffins to cool a few minutes in the muffin tins, then loosen them or take them out to cool completely.
Notes for making bread:
-Instead of greasing muffin tins, grease two 9×5 loaf pans (for flatter loaves) or two 8×4 loaf pans (for taller loaves)
-Preheat the oven to 350˚F and bake at 350˚F for the entire bake, do not start at 400˚F. If using two 9×5 loaf pans, bake for 35-38 minutes, and if using two 8×4 loaf pans, bake for 38-45 minutes. Allow to cool in the pans for about 5 minutes before turning out and placing on racks or plates to cool completely
-You can omit the apples for a great pumpkin bread recipe
-This recipe also makes a half recipe quite nicely if you only want one loaf!