Del Troy’s
Apple-’Kin Bread

A moist and tasty loaf!

About this recipe

By Claudia Elliott

This recipe gave me a chance to try out a new loaf pan that is perfect for this combination of fall favorites — apples and pumpkin!

Del Troy's Apple-'Kin Bread

Apples and pumpkin are a delicious combination in this moist loaf recipe (baked here in a special pan with apple relief).

Scroll down for more photos!

Ingredients & instructions

  • 1-1/3 cups sugar
  • 1/3 cup shortening
  • 3/4 cup pumpkin, cooked
  • 1/3 cup chopped nuts
  • 2 eggs
  • 1 cup apples, pared and grated
  • 1-3/4 cups sifted flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp ground cloves

Cream together sugar and shortening. Add eggs, one at a time. Stir in pumpkin, nuts, and grated apple. Sift together the dry ingredients and add gradually to the apple-pumpkin mixture, mixing until thoroughly blended. Pour into greased 9×5-inch loaf pan and bake at 350℉ for about 1 hour, or until loaf tests done. Cool slightly. May be served warm or cold.

I used a special loaf pan with apples on the bottom — once inverted, the apple design is on the top! But if I use this pan again for this recipe I won’t fill it quite so full (and will use the excess batter for muffins). I had to “trim” some of the loaf for presentation so it would sit flat on the plate.

Want an easy printable version?

Paper Bag Apple Pie

All of the ingredients are assembled. I was really excited to try this recipe.

Paper Bag Apple Pie

Powdered sugar added a nice finishing touch to this yummy loaf!

About Del Troy

Del Troy is a well-known longtime resident of Tehachapi. Among her many contributions to the community are helping found the Tehachapi Heritage League and being a major force in the development of the Tehachapi Museum.  CLICK HERE to share more information.