Autumn Recipe

 

Autumn Harvest Bread

Ingredients

1-3/4 cups all-purpose flour (spooned & leveled)

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup vegetable or canola oil, or melted coconut oil

2 large eggs, at room temperature

1/2 cup granulated sugar

1/2 cup packed light or dark brown sugar

1/2 cup pumpkin puree (canned or fresh)

1 heaping cup peeled and shredded apple

3/4 cup peeled and shredded carrot

2 Tablespoons milk

1 cup chopped walnuts*

Directions:

Preheat the oven to 350°F.   Grease a 9×5-inch loaf pan. 

Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside. 

In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin, shredded apple, shredded carrot, and milk together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined. 

Fold in the walnuts. Batter will be semi-thick.

Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes.  Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with no raw batter. Remove the bread from the oven.

Cool completely in the pan set on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.

*NOTES:  Sweet potatoes or butternut squash may be good in this as well.  Of course, you would need to cook them until tender and then puree in a blender.I like using a combination of nuts and seeds.  I use walnuts, hickory nuts, pecans, sunflower seeds, pumpkin seeds or whatever I have on hand.  I also like to add in dried cranberries.