This recipe comes straight from my mom. For once, I didn’t play with or change anything about the recipe. You see, this bread tastes like my childhood and I didn’t want to tamper with a thing.
I wouldn’t exactly call it low-sugar (it really just… isn’t), but… well, just make them.
Some things should just be left alone.
Because, honestly, this recipe is perfect as is.
The only thing I did differently is that I used half of the batter for a loaf of bread and half of the batter to make a dozen muffins.
Of course, this recipe can also be used to make either 2 loaves of bread or two dozen muffins. Just pay attention to the difference in baking time.
Pumpkin Apple Bread & Muffins
makes 2 loaves of bread or 2 dozen muffins
- 3 cups all-purpose flour (I would not recommend whole wheat here, but if you must, still only use half whole wheat and half all-purpose)
- 3/4 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1/4 tsp allspice (if you don’t have any, sub in ginger)
- 1 15-oz can pumpkin
- 3/4 cup canola oil
- 2 1/4 cups sugar
- 4 large eggs
- 2 granny smith apples, peeled & chopped
For the topping:
- 1 tbs all-purpose flour
- 5 tbs sugar
- 1 tsp cinnamon
- 1 tbs butter, softened
Preheat oven to 350 degrees.
Grease your baking pans/ muffin tins.
In a large bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice (or ginger).
In a separate bowl, whisk together the pumpkin, canola oil, sugar and eggs.
Add the dry mixture to the wet mixture and combine. Fold in apples.
Distribute the batter evenly across your baking pans/ muffin tins.
In another bowl, combine all topping ingredients (flour, sugar, cinnamon, butter) until crumbly.
Sprinkle the topping across the batter in the loaf pans/ muffin tins.
For the muffins: Bake for 25-30 min.
For the bread: Bake for 50-55 min.
They’re done when a toothpick inserted in the middle comes out dry.
Let cool (if you can wait) and enjoy.
I only tasted one muffin, and that was at the party! That I didn’t even do any taste-testing shows a lot of faith in the recipe.
I do know what the muffins and bread taste like, though.
Like happiness! And childhood! And fall. 🙂
Oh, and this recipe is pretty perfect for Thanksgiving.