2 years ago
Saturday, November 8, 2008
64. Pumpkin Apple Bread (p. 599)
What do you think of when you think of fall? Maybe it's the changing colors of the leaves, or the crispness in the air. But if you're like me, fall means two things: pumpkins and apples. Well, what do you know, this recipe* puts them together into what The Amateur Gourmet calls "fall ... bundled up and baked in a loaf."
This isn't your basic pumpkin bread. No siree. First, there's the sweet, crunchy streusel topping. Is there anything that isn't made better by adding streusel topping? Next, when you cut into this loaf, you're surprised to find it studded with sweet, tender chunks of apple. The other thing that I loved about this loaf is that it packs a punch with a healthy dose of my favorite fall spices: cinnamon, nutmeg, cloves and allspice. And, it smells great while it's baking.
Like several of the other loaf recipes in The Book, this recipe makes two loaves. But, because I only have one loaf pan, I cut the recipe in half. After the loaf I made was gone, I wished I had another loaf pan.
Date Cooked: October 15, 2008
Degree of Difficulty: Medium
* This recipe isn't on epicurious.com, but The Amateur Gourmet has it on his site.