Monday, February 8, 2010

Better Late then Never.......

For Thanksgiving I made Katie's Fall Harvest Bread as part of our appetizers. It was delicious!!!! It was also perfect because I hae some little cousins and this was a hit with the 2 year old!

(Good Things Catered)

1 1/2 c. all-purpose flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. light brown sugar
1/2 can (or 7.5 oz) pumpkin puree
2 large eggs
1/4 c. oil
1/4 c. applesauce
1/4 c. milk
1 tsp vanilla extract
1 medium apple (I like granny smith) peeled, cored, and diced
1 c. fresh cranberries (I used the packaged craisins)
1 c. chopped pecans (I think walnuts would also work well)

-Preheat oven to 350 degrees.
-Prepare 9x5 loaf pan or 5 mini loaf pans(or can sub muffin pan or double recipe for cake/bundt pan).
-In large bowl, combine flour, cinnamon, nutmeg, baking soda, salt and whisk to combine.
-In another large bowl, combine sugar, pumpkin, eggs, oil, applesauce, milk, vanilla and stir to combine well.
-Add dry ingredients to wet ingredients and stir until just barely blended..
-Fold in apples, cranberries and pecans.
-Spoon batter into prepared pan (it will be all lumpy - don't worry).
-Bake for 60-70 minutes (35-40 minutes for mini loaves) or until wooden pick inserted into center comes out clean.
-Remove from oven and let cool in pan for 10 minutes.
-Remove from pan and let cool on wire rack completely (makes the slices much more clean.

1 comment:

Katie said...

So glad you liked it! It's a seasonal fave of mine for sure. :)