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Mix It Up With Jenny - Back To Baking

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Harvest Pumpkin Apple Bread

(Family Features) - Nothing inspires me to get back to backing like autumn weather. No question about it-I'm hard wired to want to get into the kitchen and start stirring things up as soon as the calendar turns to September. As the heat of summer wanes, baking is a delight.

And nothing is more inviting for the after-school crowd than tempting aromas from the kitchen. This sweet 'n' spicy Harvest Pumpkin Apple Bread is just about impossible to resist, with its sweet apple and spicy cinnamon flavors wrapped up in the season's first pumpkin dessert.

Fall baking is also fun to share! So share the fun:

  • Give your kids the love of baking by choosing easy recipes like this one to start learning baking basics.

  • Spending time together in the kitchen can cement relationships. Have the kids invite a friend or two for after-school or Saturday morning baking.

  • Draft a group of kids to get together and bake-at home or maybe in the church kitchen.

  • Sharing the bounty of your baking is what it's all about. This sweet quick bread recipe makes two loaves - so take one to the neighbors.

  • Have the kids practice baking a favorite goodie until it's perfect, then make some to take to a fund-raising bake sale, to a favorite teacher or to a club meeting.

  • Take goodies like this bread or other treats to a local shelter.
Find more ideas for creating warm and inviting aromas from your kitchen at www.VeryBestBaking.com
Jenny Harper is Consumer Test Kitchen Project Manager for the NestlĂ© Test Kitchens and VeryBestBaking.com

Harvest Pumpkin Apple Bread

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup apple juice or water
  • 1 large baking apple, peeled, cored and diced

    1. PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
    2. COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.
    3. BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
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Calories: 260g     Total Fat: 10g
Cholesterol: 35mg     Protein: 3g
Carbohydrates: 40g     Sodium: 260mg

(Makes two loaves; 12 servings per loaf)

Notes, Tips & Suggestions
FOR FIVE OR SIX 5 X 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes.
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SOURCE: Nestlé USA, Inc.

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