All Fall Pumpkin Bread



It's time to get pumpkin-ing, people!

You there!  What have you done with pumpkin lately?  It's time for an account!

Let's see.  I've got eight little jacks lined up on my porch.  Check.

I've got a trip to the pumpkin patch planned for Friday, where little boy can run around in his new boots and poke each pumpkin with his extended pointer.

That is what he does at pumpkin patches, because he is not allowed to chuck them.  Not 'til after Halloween, at any rate.


At least some of those, one purchased, will be turned into fully-carved masterpieces.

And by masterpiece I mean three triangles and a toothy grin!

I'm a traditionalist at heart.

And you'd better believe there will be real candles stuck up in them.

And then there is this bread.


This is the everything fall bread.

EVERYTHING.

It has (ahem):  almonds, maple, cranberries, apple, pumpkin, cinnamon, nutmeg, allspice, and chocolate chips to boot.

The cranberries are like little jewels in there.

Can you think of anything else?


Add it!

Quickly!  It won't be pumpkin season forever!

All Fall Pumpkin Bread (adapted from good old Joy)

2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 cup light brown sugar, packed (the original recipe called for two, but I wanted breakfast bread, not cake...feel free to adjust it back!)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped almonds, with some whole ones left over
1 heaping cup fresh cranberries
1 heaping cup chocolate chips
1 granny smith apple, peeled, cored, and chopped
anything else you want - the sky is the limit people!

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in most of the chopped almonds, cranberries, chocolate chips, and apple chunks, reserving some to sprinkle on top of the batter once in the pan.

Divide the dough between the two greased pans and sprinkle with remaining ingredients.  And cinnamon and sugar, if you feel like it.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.  Serve warm.

6 comments:

dervla @ The Curator said...

yay, love! This is a nice alternative to pumpkin pie ... plus it reminds me of granola and that makes me happy

Anne Regalado said...

I just love this everything pumpkin bread :D The second photo looks wonderful ! Love the colorful topping ! I can't wait to see your pumpkin masterpieces ! lol

LynnieBee said...

YUM

jeannesioux said...

This looks like a healthy feast!

a. maren said...

thank you friends for coming by and your lovely comments! jeanne, it really was like a feast! so very filling, but not in the too much way.

Baker Street said...

This screams fall! What an incredible recipe! :)