I can’t leave the month of November without a posting to satisfy Ann, who requested a pumpkin bread recipe “for Fall”. Here you go honey! Just in the nick of time, I hope!
I made a few tweaks to a recipe I found in the Gourmet Cookbook (the big yellow one with the almost invisible yellow recipe titles…what were they thinking???!). These muffins are moist, mildly spicy and keep nicely for a couple of days. If you’d rather have bread, you can bake this batter in two 9×5 inch loaf pans instead of muffins.
Pumpkin Apple Muffins (or Pumpkin Apple Bread)
makes about 30 muffins, or two 9×5 inch loaves
3 cups white whole wheat flour (or substitute unbleached wheat flour)
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg, freshly ground is best
1 teaspoon kosher salt
1/4 teaspoon cloves, ground
1/4 teaspoon allspice, ground
1 15 ounce can organic pumpkin puree
1/4 cup + 2 tablespoons coconut oil (or substitute all canola oil or all coconut oil)
1/4 cup + 2 tablespoons canola oil
2 1/4 cups unrefined sugar (Rapadura brand)
4 large eggs
2 apples, peeled, cored and chopped into a small dice
1. Preheat oven to 350 degrees.
2. Whisk together the flour, spices and salt in a medium mixing bowl.
3. Whisk together the pumpkin, oils, sugar and eggs in a large mixing bowl. Add the flour mixture and stir until combined. Fold in apples.
4. Divide batter into paper-lined muffin pans and bake 25 – 30 minutes, until top springs back when you touch it.
Kitchen Coach Tips
- Make bread loaves instead of muffins by dividing batter into two greased loaf pans. Simply up the baking time to 50 – 60 minutes.
- This is a very forgiving recipe. The oils I used here came about because I ran out of canola oil and happened to have some coconut oil on hand. To a certain degree, you can be flexible with quick bread recipes — use what you have on hand for the oil, for the flour, for the sugar.
- This batter takes additions well. Try some walnuts or pecans if you like nuts.