Saturday, October 9, 2010

Cinnamon Apple Pumpkin Bread

Yep, more apple baking, and pumpkin too!!  I was on a pumpkin kick last week and had some left over in the fridge from my pumpkin granola AND I still have mucho apples left from the girls weekend of apple picking.  Which, did I tell y'all that story?  My 7 & 9 year old were all excited to head to the NC mountains to go apple picking a few weeks ago with the in-laws.  It was still unseasonably warm, so as soon as the apple pickin' got under way, my kids pooped out and went and got ice cream with their great-aunt, leaving all the picking to my MIL and SIL.  They had lots of "orders" for apples, and really could have used the help.  Yeah...well, my kids were under a shade tree with an ice cream cone.  Have I raised 'em right or what?!  or what.  Anyway, the in-laws were kind enough to bring me a huge box full of apples (without the help of my children) hence, all the apple recipes!

I have been wanting to make this apple bread recipe, but wanted to make it a little healthier, since we have been eating a shit-ton a lot of baked goods recently.  Especially ME.  I've got to start baking in smaller quantities.  I did freeze 2 mini loaves from this batch, so I'll let you know how that does.

I made A LOT of changes to the original recipe, so I'll type it out the way I made it.  If you bake like a normal person, see the original here :)


  • 2&1/2 cups whole wheat flour
  • 1 cup bread flour
  • 2 t. cinnamon
  • 1 t. pumpkin pie spice
  • 1 T. baking powder - divided (yes, tablespoon - since I'm not using eggs)
  • 1/2 t. salt
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 cup brown sugar
  • 1 T. milled flax seed with 3 T. water (to replace one egg)
  • 1 t. baking powder mixed with 1 T. vinegar (to replace one egg) - *this is part of the Tablespoon of baking powder measurement
  • 1/2 t. vanilla
  • 1 cup shredded apple
  • 1 cup canned pumpkin
Combine all the dry ingredients in one large bowl.  Combine all the wet ingredients in another bowl.  Add wet to dry, then fold in apple and pumpkin.  Divide mixture b/t two greased 8 x 4" bread pans.  Bake at 350 degrees for 40-45 minutes or until done.  Cool for 10 minutes on wire rack before removing from pan.  **I made 4 mini loaves and 1 "short" regular sized bread loaf.

This was a great breakfast bread - not too sweet and very good with some of my homemade apple butter!


  1. Looks good! And way to go Western NC whoop whoop!

  2. yummo. healthy and delicious.
    Have a great weekend.



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