How to make it

  • Preheat oven to 350.
  • Grease & flour two 9X5 inch loaf pans. (or I use the pam spray for baking which has the flour already in it-soooo much easier) You can also use 5-6 of the 5X3 inch disposable mini loaf pans.
  • Combine flour, cinnamon, baking soda and salt and set aside.
  • Combine sugar, pumpkin, eggs, vegetable oil and apple juice in a large bowl and mix until just blended.
  • Add the flour mixture to the pumpkin mixture and stir until moistened -try not to over stir.
  • Fold in apples.
  • Pour batter into prepared pans.
  • Bake for: 60-65 minutes for 9X5 pan *OR* 50-55 minutes for 5X3 pan, or until toothpick comes out clean.
  • Cool in pan on wire rack.
  • If you're not planning on giving away the pan you can remove from pan after about 10 minutes and continue to cool on wire rack until cooled completely.
  • I personally can't wait that long to eat a piece, and the warm bread is good, but the flavors do tend to meld better after cooling.

Reviews & Comments 5

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  • berry 10 years ago
    Wow... without words...
    Just that I will need free time to try it...

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    " It was excellent "
    tinkishere ate it and said...
    Heading to the kitchen now to make this....LOL I can tell this one is going to be a keeper. Thanks for sharing :)
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  • krumkake 10 years ago
    I'm getting very anxious for fall with all these great apple and pumpkin and soup recipes! This sounds wonderful...
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  • 99bordeaux 10 years ago
    Dee -I've never tried it, but I would imagine it would freeze good -it's quite dense. Actually my typing it up here really made me crave it so I may be making it soon and I'll try to freeze one and I'll give you an update. -That's a really good though since the recipe makes 2 loaves it would be nice to freeze one.
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  • dee 10 years ago
    This sounds just wonderful to me! Got the recipe printed out and oh YUM! Tell me please, does it freeze well... if any lasts that long to make it to the freezer?
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