Pumpkin Apple Bread

Happy Wednesday, Dearies!

As you may have noticed, I have not posted as regularly due to the obligations associated with a big move. Plus, it's so hard to figure out how to take nice photos in a new place. My flat seems more like a dungeon to me right now than a viable photo studio. Luckily, I have found one little corner that gets a bit of decent light, so I wanted to share this pumpkin bread that I made for Cauldron Boy.

This bread is not quite as healthful as I've been trying to be lately, since I went on ahead and used some A.P. flour and turbinado sugar for my Cauldron Boy's sake. The result though is a bread with a texture so soft and moist that I feel comfortable calling it a 'beautiful texture', my lovelies! The soft apples are also fragrant and delicious within the spicy matrix of the bread. I feel like Fall is here despite the fact that this time of year is considered spring here in my new hollow...

Here is the recipe:

1 1/4 Cup Organic A.P. Flour

1/2 Cup Whole Grain Spelt Flour

1 Cup Turbinado Sugar

1 1/4 Tsp. Baking Soda

1/4 Tsp. Sea Salt

1/2 Tsp. Cinnamon

1/4 Tsp. Ground Ginger

1/8 Tsp. Cloves

1/2 Cup Canned Pumpkin

1 Cup Organic Soy or Dairy Milk

Between 1/3 and 1/2 Cup Vegetable Oil*

1/2 Tsp. Vanilla

1/2 Tbsp. Red Wine Vinegar

1 Apple diced & sautéed in 1 Tbsp. of E.B. on medium low heat for 7 min.

Chopped Walnuts (Topping)

*Measure exactly between these two lines on your measuring cup.

Preheat oven to 350 and line a bread pan with greased parchment paper.

In a bowl, place the flours, sugar, soda, salt, and spices. Mix thoroughly. Make a well and place the pumpkin, oil, milk, vanilla, and vinegar in it. Mix very gently till homogeneous-do not over mix. Fold in sautéed apples and pour into prepared bread pan. Sprinkle with walnuts (nuts) and cinnamon. Bake for about 50-60 minutes or till a tooth pick comes out clean. Let cool for at least an hour before slicing.

Enjoy with Tofutti cream cheese or organic dairy cream cheese!