Did you ever think to pair apples and pumpkin? It makes for a delicious bread in the fall! This is one of my grandma's recipes, and we love it! It makes 1 large loaf, or 4 mini loaves which I love to make and share. It's also a great ratio of crisp outer crust and soft insides. This gluten free bread is unbelievably moist and flavorful!
Applesauce Pumpkin Bread
Makes 1 large loaf or 4 mini loaves
1/3 cup shortening
1 1/4 cups sugar
1/2 cup applesauce
1/2 cup canned pumpkin
1 2/3 cups gluten free 1:1 flour blend (Bob's Red Mill 1:1 works great)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/3 cup apple juice
1/2 cup chopped pecans
In a mixing bowl, cream together shortening and sugar. Add eggs and beat well. Stir in applesauce and pumpkin. Sift together dry ingredients and add alternately with apple juice. Beat until combined. Stir in nuts. Pour into a greased loaf pan or a 4-mini loaf pan and bake at 350° F for 1 hour (35-40 minutes for mini loaves).
Gather your ingredients. You will need shortening, sugar, 2 eggs, applesauce, canned pumpkin, gluten free flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, apple juice, and pecans.
In a mixing bowl, beat sugar and shortening. Add the eggs and beat well. Add applesauce and pumpkin and mix. Lastly, add the dry ingredients and apple juice.
Once the batter is combined, stir in the nuts if desired. Pour into a greased loaf pan or mini pans. I love my pan that makes 4 mini loaves. It is perfect for sharing. Bake at 350° for 1 hour for one loaf, or 35 minutes for mini loaves. Once done, cool in pan for about 15 minutes before carefully dumping out. Continue to cool on wire racks.
Slice and dig in, or wrap and save for later, or give as a gift to a friend or neighbor. So delicious with wonderful fall flavors!
Recipe Source: Recipe from my Grandma Carol Preece