Apple Walnut Pumpkin Bread!
By: Kecia’s Flavor Breakthrough!/KeciasKreations
Pumpkin bread is one of my favorite memories from childhood. My mom used to make it every autumn and it was always so good. Pumpkin cookies, too! This is my version adding walnuts and apples to make it a little extra special. My husband said it was really good and ate three pieces right away ignoring the don’t cut until the next day rule. Who obeys that rule anyway, right?
Makes a little more than two loaves, I had to make a smaller one, too.
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 3 ½ cups all purpose flour
- 2 tsps baking soda
- 1 ½ tsp. Salt
- 1 tsp. Ground cinnamon
- 1 tsp. Ground nutmeg
- 2/3 cup water
- 1 15 ounce can pumpkin (plain pumpkin)
- 1 cup diced apple (peeled)
- ½ cup chopped walnuts
Preheat oven to 350* F
Grease the bottom and ½ inch up the sides of two 9x5x3 loaf pans and set aside. In an extra large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well. Set the mixture aside. In another large bowl, mix together the flour, baking soda, salt, cinnamon and nutmeg. Add half the flour mixture and 1/3 cup of the water to the sugar mixture, beating on low speed until just combined, repeat with the rest of the flour mixture and water. Beat in the pumpkin. Stir in with a wooden spoon the apples and walnuts. Spoon batter into prepared pans, to about 1″ from top of the pan. I had a little extra, enough to fill another small pan that measures about 3X5X3, Bake for 55 to 60 minutes or until toothpick comes out clean when inserted in the center of the loaf. (My small loaf took about 40 minutes I started checking it at 30. Place pans on wire racks to cool for about 10 minutes. Remove from pans and continue to cool on the wire rack completely, then wrap and store overnight before slicing, (yeah, right)
Loaves freeze very well for pulling out in the middle of winter, too!
I adapted this from my Betty Homes and Gardens Cookbook.