Pumpkin Apple Bread

Peel, core, and thinly slice the apples. Sauté the apple slices in a tablespoon of butter over medium heat until they are golden brown and caramelized, about 8-10 minutes. Set aside to cool slightly.
2 medium apples, 1 tablespoon unsalted butter butter
Preheat your oven to 350°F (175°C) and grease a standard loaf pan. In a large mixing bowl, whisk together the flour, sugar, spices, and baking soda until well combined.
1 3/4 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger ground ginger, 1/4 teaspoon ground nutmeg nutmeg, 1 1/2 teaspoons baking soda
In a separate bowl, beat the eggs, then stir in the pumpkin puree and vegetable oil until smooth and homogeneous.
2 large eggs, 1 cup canned pumpkin puree, 1/2 cup vegetable oil
Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined; do not overmix to keep the batter tender.
Gently fold in the sautéed apple slices to evenly distribute caramelized bits throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean and the bread is golden brown with a crackled surface.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Slice and serve the pumpkin apple bread warm or at room temperature, enjoying the moist crumb and fragrant spices.

Equipment

Ingredients

Instructions

Notes

Nutrition