Adventures in cooking: Harvest Bread!
Nov. 7th, 2010 03:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alpharaposaWhen out at the local Farmer's Market, we got a mini-loaf of "Autumn Harvest Bread", which had apples, pumpkin, and cranberries in it. It was good, but I wanted to make my own. A helpful person on the ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
cooking community directed me to this post: http://community.livejournal.com/food_porn/4094378.html
I did the pumpkin-apple bread recipe, and added a bag of cranberries. I also subbed applesauce for the vegetable oil.
For topping:
1 Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
1 Tbs unsalted butter, softened
For bread:
3 cups all-purpose flour
3/4 tsp salt
2 tsps baking soda
1 1/2 tsps ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)
1 12 oz bag of fresh cranberries
MAKE THE TOPPING: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans.
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples and cranberries.
Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf.
Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes. Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.
I reflexively picked up golden delicious instead of granny smith apples, and I can understand why the grannies are preferred. The golden delicious pieces are almost as sweet as apple pie by themselves. The grannies would be less sweet and blend better with the other flavors.
In any case, I can recommend this recipe. Big old slices of autumn flavors.
cooking community directed me to this post: http://community.livejournal.com/food_porn/4094378.htmlI did the pumpkin-apple bread recipe, and added a bag of cranberries. I also subbed applesauce for the vegetable oil.
For topping:
1 Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
1 Tbs unsalted butter, softened
For bread:
3 cups all-purpose flour
3/4 tsp salt
2 tsps baking soda
1 1/2 tsps ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)
1 12 oz bag of fresh cranberries
MAKE THE TOPPING: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans.
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples and cranberries.
Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf.
Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes. Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.
I reflexively picked up golden delicious instead of granny smith apples, and I can understand why the grannies are preferred. The golden delicious pieces are almost as sweet as apple pie by themselves. The grannies would be less sweet and blend better with the other flavors.
In any case, I can recommend this recipe. Big old slices of autumn flavors.
