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