I’ve been waiting for it to actually be Fall just so I can make this bread. Okay, may not just for this bread, but it’s a pretty big part of it. I first made it last year, before I had a blog. I found it on Katie’s blog, so I knew it would be good. Katie makes her harvest bread with apples only, but I like lots of “stuff” in my bread. If you’re looking for a great recipe for the start of Fall, this is it. Look no further.
Autumn Harvest Bread
adapted from Good Things Catered
originally found on Recipe Zaar
1 1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. freshly-grated nutmeg
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/4 c. dark brown sugar
7.5 oz. canned pumpkin (one small can)
2 large eggs
1/4 c. oil
1/4 c. applesauce
1/4 c. apple juice
1/2 small apple (I like Gala) peeled, cored, and diced
1/3 c. dried cranberries
1/3 c. golden raisins
1. Preheat oven to 350 degrees. Spray a 9×5 loaf pan (You can also can use a muffin pan or double recipe for cake/bundt pan) with baking spray.
2. Combine flour, cinnamon, nutmeg, baking soda, and salt in bowl.
3. Combine sugars, pumpkin, eggs, oil, applesauce, and juice in large bowl. Mix until just blended.
4. Add pumpkin mixture to flour mixture and stir until just moistened. Fold in apples, cranberries, and raisins.
5. Spoon batter into prepared pan (it will be lumpy). Bake for 60-70 minutes or until wooden pick inserted into center comes out clean.
Oh, that sounds good. I think I’d make it like you did, with apples and cranberries, but use walnuts instead of raisins.
Oooh this sounds really tasty. I love loaded quickbreads too 🙂
OH YUM! I LOVE all the additions!! Can I get a piece of that?? 🙂
Yummy this looks so delicious!!! 🙂