Oops I did it again.
I honestly don't really even like baking. It's too much measuring, too many ingredients, too much everything. Don't get me wrong, I love baking cookies around Christmas time...and sometimes on a random Tuesday (not going to lie), but those random Tuesdays are few and far between. I'm more of a chop, season, roast-in-the-oven type of girl.
But here I am, sitting at my dining room table on Sunday night to write this post, and I've made 2 different loaves of quick bread within 3 days. FOR FUN. I don't even know who I am anymore. But here is what I do know:
1. This bread is incredibly easy to make.
2. Maple syrup and fresh apple are the only sweeteners (woohoo!).
3. It takes about 5-10 minutes to prep before baking (major win).
4. It combines 2 things I love about fall: apple + pumpkin.
4. Scott and I can't stop eating it.
Just look at that glorious loaf! It is everything you want in a homemade bread. It has a soft, moist center and a wonderful outer crumb. And it's filled with so many good ingredients. In my banana bread recipe I used brown sugar and coconut sugar, but for this recipe I wanted to use something different. I wanted to sweeten it a bit more naturally. I knew I wanted to make a pumpkin bread and as I was jotting down ingredient notes I thought about a few different things. First I thought banana (I guess I have bananas on the brain since I just made the banana bread). Bananas are a great way to naturally sweeten many things, but it's tough to hide the banana flavor in the finished product. I didn't want banana pumpkin bread (although...it actually sounds good...maybe next time?). NextI thought about using dates. I use dates allllll the time to sweeten a variety of things (smoothies, oatmeal, other baked goods), but I didn't have enough on hand. Then I thought about apples. MMMM! A crisp, sweet apple could work nicely in this recipe, but I didn't want apple chunks in my bread. Hmmmm....
*cue locking eyes with my Vitamix blender sitting on the counter*
I'll just blend all the wet ingredients, duh! I've actually never done that before. Do people do that? Am I behind the times on this? Well whatever the case, it worked out beautifully. No apple chunks - just smooth, wonderfully blended ingredients that poured out like silk.
The result was a delicious loaf that tastes like pumpkin apple spice and everything nice! It's a hearty loaf (thanks to the whole wheat flour, oats, and flaxseed) that somehow feels still feels really light (THANK YOU apple and pumpkin!!).
I have a feeling this loaf will be making many more appearances this season, which is A-OK with me :)
Spiced Apple Pumpkin Bread (V)
|1 loaf = 10-12 slices|
- 1 1/2 cups whole wheat flour (whole wheat pastry or spelt flour would also work)
- 1/3 cup old fashioned rolled oats
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger spice
- 1/4 tsp ground nutmeg
- 2/3 cup unsweetened vanilla almond milk
- 1/3 cup maple syrup
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 large apple cored (I used Honeycrisp)
- 1 1/2 Tbsp ground flaxseed
- Preheat oven to 350 degrees (F). Prepare 8 x 4 loaf pan with olive oil, coconut oil, or parchment paper.
- Add all dry ingredients (except flaxseed) to a large bowl and stir until well combined.
- Add all wet ingredients (including flaxseed) to a blender and blend until smooth and well combined (be sure apple is fully blended).
- Pour wet ingredients into the bowl of dry ingredients and stir with a spoon until just combined. Be careful not to over stir, as batter can become tough.
- Transfer batter to prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow bread to cool in the loaf pan for about 20-25 minutes then transfer to a wire cooling rack. Allow the bread to cool for another 10-15 minutes before slicing (this helps keep the bread intact while cutting).