Ingredients
Units
Scale
Bread
- 2 cups all-purpose flour (sifted)
- 1 Tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 1/4 cup Pumpkin Puree
- 1 tsp pure vanilla extract
- 2 cups Pink Lady Apples (about 2 average size apples (or 10.5 oz in total weight). Cubed into 1/4-inch pieces, keeping the skin on.)
- 1 large egg
- 4 Tbsp butter (1/2 stick at room temperature)
Glaze
- 1 tablespoon milk
- 1/4 cup confectioner sugar
Instructions
Bread
- Preheat your oven to 350°F (177°C)
- In a bowl mix together the butter, pumpkin, and sugars until combined.
- Add the vanilla extract, pumpkin puree, and egg. Mix all that together.
- Add the cinnamon, ginger, cloves, and nutmeg, and mix until combined
- In a separate bowl, add 1 3/4 cup flour and baking powder. whisk to combined
- Add the flour mixture to the pumpkin mixture. Carefully fold in the ingredients until everything is just incorporated.
- In a separate bowl, coat the apples with the rest of the flour.
- Then, add the apples at the end and mix just enough so that the apples are covered in the batter.
- Spray/butter & flour* your bread pan*.
- Bake for 1 hour and 15 min or when you poke it with a toothpick/wood skewer, and the pick comes out clean.
- Let cool on a cooling rack in the pan.
Notes
Extra notes:
- You can also line the pan after buttering and then butter the liner as well. It does make it easier to take the bread out.
- If you’re looking to do this as a gift or for a bake sale and are using the mini loaf tins you can make 5 loaves of bread per batch (below is an image of a double batch I made for a church bake sale recently.
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, brunch, Snack
- Cuisine: American
Nutrition
- Calories: 101
- Sugar: 10
- Sodium: 121
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 12