Pumpkin Apple Walnut Bread

My husband has been putting canned pumpkin in the dog’s food for a while (it’s all about fiber or something) and I’ve been looking at those cans more and more as the fall weather approaches, and I had two Granny Smith apples sitting around, plus walnuts, so it was inevitable that I would be making a nut bread. I made pumpkin bread for years and then stopped and lost the recipe. Nothing I’ve tried seems to be like that old one, so I’ve just moved on and keep trying new ones, tweaking them as I go. Today’s is a keeper. I found a number of recipes, some identical to each other but with no credits, and narrowed it down to two before adding my ideas:

Mine is most like the “Pumpkin Apple Bread” from Heather Homemade, but I added walnuts and changed a few key ingredients and amounts.

Then again, it’s a lot like “Pumpkin Apple Bread with Streusel Topping” from Sand & Sisal, again with my own changes and additions.

What’s with no one adding nuts to their pumpkin bread?

 

Pumpkin Apple Walnut Bread

  • Servings: 2 large loaves
  • Difficulty: easy
  • Print

Preheat oven to 350°

Grease 2 9.25 x 5.25 x 2.75 loaf pans

The main changes I made to common pumpkin bread recipes are using half whole wheat flour, adding walnuts, and substituting plain Greek yogurt for half the vegetable oil.

In large mixer bowl mix the following ingredients:

  • 4 large eggs
  • 1 15 oz. can pumpkin (not pie mix)
  • 1/2 cup vegetable oil
  • 1/2 cup plain Greek yogurt
  • 2 cups white sugar

Stir in 2 apples, peeled, cored, and diced, finely chopped, or grated.

Stir in 1 cup chopped walnuts.

Mix the dry ingredients in a separate bowl and add to the wet mixture, not overbeating:

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon

Divide the batter between the prepared pans and top with streusel (below). Bake for about 50 minutes, checking to make sure the edges do not burn. Cool on racks for about 15 mins., then remove from pans to cool completely. For the best flavor, wrap tightly and serve the next day so the flavors have a chance to develop—just don’t make eye contact with your family, who have been smelling the pumpkin, apple, cinnamon, and walnuts all afternoon. Or eat one and wrap one for later.

Brown Sugar Streusel Topping

  • 1/4 cup packed brown sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • Oops! almost forgot the 1/2 cup chopped walnuts
  • 1 tablespoon cold butter

Mix all and cut in butter until evenly distributed and crumbly. Sprinkle evenly over batter in pans before baking.

 

 

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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