This is a wonderful transitional loaf that will take you from
fall into winter. The reason it’s transitional is because it contains 1/2 cup
of pumpkin purée that you no doubt have lurking in the back of your
refrigerator from other pumpkin things you made in the fall. It also has crisp
apples, crunchy carrots, and walnuts. The next time I make this, and I will,
I’m going to add rum soaked raisins (or cranberries). I like breads that are
packed with goodness, and this particular one lends itself to that very thing.
From sallysbakingaddiction.com
1¾ cup flour
1 t. baking soda
¾ t. salt
2 t. ground cinnamon
¼ t. freshly grated nutmeg
¼ t. ground cloves
¼ t. ground ginger
½ c. vegetable oil
2 large eggs, room temperature
½ c. granulated sugar
½ c. dark brown sugar
½ c. pumpkin purée
1 heaping cup (about one large) peeled and shredded apple
¾ c. (about 2 large) peeled and shredded carrots
2 T. milk
1 c. chopped walnuts
Preheat oven to 350° F. Spray a 9” x 5”
loaf pan with Baker’s
Joy; set aside.
Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger;
set aside. In a medium bowl, whisk the oil, eggs, granulated sugar, brown
sugar, pumpkin, shredded apple, shredded carrot, and milk together until
combined. Pour the wet ingredients into the dry ingredients. Stir with a wooden
spoon until combined. Fold in walnuts.
Spread the batter into prepared pan. Bake for 55 to 65 minutes until bread tests
done.
Cool completely in the pan on a wire rack before removing and slicing. Cover
and store leftover bread at room temperature for up to 4 days, or in the
refrigerator for up to 10 days.
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3 comments:
A slice of this bread is a meal! So good!
This looks so good and I think I have everything needed to make it. I can imagine is scenting my house in the best possible way on Thanksgiving morning!
I love the addition of apples and carrots! I bet it smells so good baking.
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