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Favorite Pumpkin Apple Spice Bread

What you need: 

Cake:
nonstick spray
16 ounces pumpkin puree
3/4 cup oil or applesauce
2 1/2 cups sugar
1 cup egg substitute (http://vegweb.com/index.php?topic=7678.0)
3 cups flour (I use 1/2 whole wheat + 1/2 white)
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon ginger
2 large Granny Smith apples, peeled and chopped

Topping:
1 tablespoon flour
5 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon oil

What you do: 

1. Preheat oven to 350 degrees F. Coat 2 bread pans with cooking spray. In a large bowl with electric mixer, mix wet ingredients (pumpkin through egg replacer).
2. Stir the dry ingredients (flour through ginger) into the wet and mix with a spoon. Fold in the peeled and chopped apples. Mix together topping ingredients.
3. Pour batter into prepared bread pans and top with topping mixture. Bake for approximately 50 minutes, until toothpick comes out clean. Cool and enjoy!!!

Preparation Time: 
approx 30 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

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I made this again, this time WITH apples, and I didn't like it as much when it was just plain pumpkin. I cut the apple into chunks about half an inch long, and they kind of sank to the bottom of the loaf and helped make it dense and even rubbery. I probably overmixed, too! It is tasty, but the texture isn't very desirable this time. I used applesauce. Next time I will skip the apple chunks and add another teaspoon of baking soda, I think. I want it to be more fluffy next time.

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I made this to take to a veggie potluck.  I used a 15 oz can of pumpkin puree. I used applesauce instead of oil.  I used 2 cups sugar instead of 2.5.  I used 1 serving of egg replacer (the 1 cup has to be a typo), and I added pecans.  I made it in a loaf, and I also made it in muffins.  The muffins turned out kind of dry and stuck to the muffin papers, but the loaf came out moist and delicious, so I do not recommend making muffins out of it.  I don't think it would have been too sweet with the full amount of sugar, so, I will use 2.5 cups next time.  I thought the pecan pieces were a nice addition.  For flour, I used 2 cups all-purpose and 1 cup whole wheat. This is a nice fall snack-bread or breakfast bread.  This was easy to make, and, I will make this again!  Another review mentioned Thanksgiving, and, that's a good idea...

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This turned out to be a great recipe!  I used fresh pumpkin, halved the sugar, and it was still semi-sweet.  I wanted to make a healthy bread w/o too much sugar and this was perfect.  I also used 1/2 ww flour and 1/2 ww pastry flour.  

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Anonymous

I made a dozen muffins and an 8x8 pan with this and I'm eating my second muffin as I type this-- these were delicious! I used applesauce and less sugar, all wholewheat pastry flour, and 2T flax with 6T water. I coarsely chopped the apple so when you bite into a piece it's a really nice effect. Perfect for Thanksgiving morning  :)>>>

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This was really good. The cloves were a little overpowering, but the bread had mellowed out and was much better on the second day. I used 1/2 c. applesauce and 1/4 c. oil and baked 75 minutes. I think walnuts would be a nice addition in the recipe.

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I used 2 T flax seed with 6 T water for the egg replacement.  I also halved the recipe, but used more cloves (I love the taste) and raisins instead of apples.  It turned out good.  I did have to bake it about 75 mitutes, though.  It was extremely moist.  My husband ate about 4 big slices of it right off the bat. Me too!  Yum.

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this was very good! I left out the apple (didn't have any) and made plain pumpkin muffins instead. baked them for 15-20 minutes and got 15 large muffins. I used pumpkin pie spice in place of the list of spices, cut back the sugar to less than 2 cups, and went with the applesauce option. I did have to add some soymilk (1/4-1/2 cup) because the batter looked dry, so maybe you could add the flour gradually and see how it looks. they turned out delicious! the topping was a popular touch. they might also be good with oatmeal mixed in, or nuts/dried fruit/chocolate chips.

I am pretty sure "1 cup of egg substitute" is a typo that means "substitute for 1 egg." I used Ener-G and adding a cup would have been gross.

p.s. if your can of pumpkin is 15 oz, not 16 oz, don't sweat it. 15 is fine.

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i used ener-g egg relpacer and all whole wheat flour. i couldn't taste the apples in the bread, though, so i think you could probably make it without them and not be able to tell the difference.

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