A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkin Apple Bread
- add review
- #34736
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon salt
2 cups sugar
4 large eggs
2 cups pumpkin puree
3/4 cup vegetable oil
1 1/2 teaspoon vanilla extract
2 cups peeled, cored and diced firm cooking apples (like Fuji)
Crumb Topping
3 tablespoons flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 tablespoons unsalted butter
directions
Grease and flour two 9" x 5" loaf pans.
Combine Crumb Topping ingredients, cut in butter, set aside.
Sift dry ingredients together in one bowl. Mix eggs, pumpkin, oil, and vanilla in another. Add dry ingredients, stir until moist, then stir in apples. Don't over-mix.
Divide batter between the two greased pans, sprinkle crumb mixture over batter, generously.
Bake 50-60 minutes, test with toothpick. Cool 5-10 minutes in the pans, then turn out and cool on racks. Better the second day! Okay to freeze.
added by
mileycyrus
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 30, 2008
This bread turns out really moist and delicious. I baked it at 350 for about 65-70 min.