Pumpkin-Apple Bread Oops!

So it was late last night but I had been craving pumpkin bread for days.  It won’t take long to bake up a batch right?  Unfortunately I only had a small can of pumpkin, but I have some home baked apple…maybe that will do.  So I don’t have to half the recipe.

Did I already say it was late?  I started with this Downeast Maine Pumpkin Bread recipe…decided to half it, then decided not to.  So what I ended up with was I halved everthing except for the fruit…Oops!  What I ended up with was 3 mini loaves that rose and browned beautifully, then fell a bit.  It was quite yummy though still quite sweet and very fluffy and moist.   I guess I’ll have to try again.

The recipe I made:

Pumpkin-Apple-Oops Bread

1 (8 oz) can pumpkin puree
10 oz baked apple (mashed)/apple sauce
2 eggs
1/2 cup vegetable oil
1/3 cup apple juice
1 cup brown sugar
1/2 cup white sugar
1 1/2 cups all-purpose flour
1/4 cups whole wheat flour
1 teaspoons baking soda
3/4 teaspoons salt
1 1/2 teaspoons pumpkin spice

Mix sugar with all the wet ingredients until well mixed.  Wisk dry ingredients seperately.  Fold dry into wet mixture until just blended.  Bake at 350 degrees F.  until golden brown and toothpick inserted in center comes out clean.  I baked 3 mini loaves in a silicone pan for 65 minutes.

… sigh… another adventure in late night tweaking :P

October 27, 2011 Update

It’s fall and time to try my hand at this Pumpkin Apple Bread again, because a cold smoothie in the morning is just not cutting it for breakfast when it’s this chilly outside.  Armed with a can of Trader Joe’s organic pumpkin (organic is unnecessary I know) and home-grown apple sauce and apple juice, another tweak is in store.  Upon review, I really had the last tweak all wrong, and when you fall down, you get up and try try again!

Goals : Fluffy, moist, slightly sweet, using as much whole foods as possible (i.e. healthy w/o tasting so)

Here is the new one:

Pumpkin-Apple Bread – Tweak II

1 (8 oz) can pumpkin puree
12 oz baked apple (mashed)/apple sauce
4 eggs
1/2 cup vegetable oil
1/4 cup ground flax
2/3 cup apple juice
1  cup white sugar
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup almond meal
2 teaspoons baking soda
1 1/2 teaspoons salt
1 Tablespoon pumpkin spice
1/2 cup raisins

Mix sugar with all the wet ingredients until well mixed.  Wisk dry ingredients seperately.  Fold dry into wet mixture until just blended.  Bake at 350 degrees F.  until golden brown and toothpick inserted in center comes out clean.  I baked 4 mini loaves in a silicone pan for 40 minutes.

Yum!  The results were great!  Much fluffier than I imagined.  I got 4 mini loaves instead of 3 which is always good.  The loaves rose and had a nice crust.  The next morning the crust was soft but the bread held its rise perfectly, which means the moisture content was good.  All in all I’m very happy with our new autumn tweak…but of course I have more ideas….moo hoo ha ha! (No one’s reading this so I can be as strange as I want right?)

I could probably increase the raisins to 1 cup and if making it to give away I’d increase the sugar to 1 1/4 cups.  It could use more spice; maybe 4 teaspoons if you like spice or add 1/2 tsp of grated fresh ginger. I’d also be interested in trying this with fresh pumpkin, or even different squashes like butternut, acorn, or kabocha.  I wonder how different the recipe would have to be to adapt it for zucchini….  Okay, that’s enough banter; back to eating.  Happy Tweaking everyone!

TweakedPalate Rating: 9.3 spatulas

Taste: 9 spatulas
Presentation: 9 spatulas
Simplicity: 10 spatulas