Pumpkin Apple Bread

Writing on “lockdown” during Hurricane Sandy, although neither the wind nor the rain has gotten particularly insufferable outside yet. There were a few people jogging outside just now in the “Sandy mix,” but no thank you. So I’ll take the time to catch up on my blog which has suffered from too little time and energy for the last couple of months.

My CSA is still going strong, with tons of root veggies, dark leafy greens, and apples week after week. I love apples and I am so happy that I have tons to eat and bake with. I bought some canned pumpkin last week in preparation for some Halloween treats and ended up folding tons of apples and cinnamon into the recipe.

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Recipe makes 1 loaf. Preheat oven to 350 degrees. In one medium bowl mix 1 1/2 cup all purpose or whole wheat flour with 1tsp baking soda and 1/2 tsp salt. In another medium bowl, mix 1/2 can of pumpkin, 1/3 cup maple syrup, 1/3 cup canola or olive oil (or a carton of greek yogurt to substitute), 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, one egg, and 1/2 tsp vanilla. Combine and bake for 50-60 minutes until done.


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