Pumpkin Apple Tea Bread

Yes, it is April, and pumpkin bread is typically an autumn tradition. But should that deter one from satisfying a deep yearning for pumpkin in the middle of spring? Surely it should not. This is a recipe from Elise which I modified slightly to accent the subtle apple-y goodness of this perfectly moist but not-too-heavy version of traditional pumpkin bread. It is called tea bread because I think it tastes best alongside (or dipped in) a cup of black tea.

















Ingredients

3/4 cup (105 g) all-purpose flour
3/4 cup (105 g) whole wheat pastry flour
1/2 teaspoon of salt
1/2 cup (100 g) brown sugar
1/2 cup (100 g) cane sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) sunflower oil
2 eggs, beaten
1/4 cup almond milk or water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) tart apple, diced very small
1 teaspoon vanilla

Preheat oven to 350°F (180°C). Sift together the flours, salt, sugars, and baking soda.

Mix the pumpkin, oil, eggs, 1/4 cup of almond milk, vanilla, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the apple.

Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf, but hey, why not just make two? One for home, one for the neighbor.