Pumpkin Apple Bread

Plump chunks of apple are delicious in a sweet bread, and help keep it moist. This will keep for a week when refrigerated.

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• One 14.5 ounce can pumpkin
• 3/4 cup vegetable oil
• 2 cups sugar
• 4 eggs, lightly beaten
• 2 cooking apples, peeled and chopped
• 3/4 cup chopped pecans
• Confectioners sugar (to sprinkle on top)

METHOD

Equipment: 2 loaf pans 9x5x3 inches, buttered and floured.

Preheat oven to 350°F.

Sift together flour, salt, baking soda, cinnamon, cloves and allspice. Set aside.

In a large bowl, soften pumpkin with back of a wooden spoon. Mix in oil and blend well. Mix in sugar. Add eggs, a little at a time, stirring until combined.

Add flour mixture to wet ingredients slowly, stirring with a wooden spoon to blend well. Fold in apples and pecans.

Divide batter between two buttered and floured loaf pans. Bake in preheated 350° F oven for 50 - 60 minutes, or until a tester comes out clean. Cool in pans for 30 minutes. Remove, and let cool completely on wire racks.

Yield: Two large loaves.

Contributor: inmamaskitchen.com

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