Apple Pumpkin Bread

• Vegetarian

• Produce

  • 1 Honeycrisp apple
  • 1 1/2 cups Pumpkin puree, organic

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 2 Eggs, large

• Breakfast Foods

  • 1 tbsp Rolled oats

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract
  • 1 3/4 cup Whole wheat pastry flour

Found on asweetpeachef.com

Description

Ingredients

• ½ cup unsweetened applesauce
• ¼ cup unsweetened almond milk
• 2 large eggs
• 1½ cups organic pumpkin puree
• 1 tsp. vanilla extract
• ⅓ cup pure maple syrup
• 1 honeycrisp apple, cored and diced
• 1¾ cup whole wheat pastry flour
• 1½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ⅛ tsp. ground cloves
• ¼ tsp. sea salt
• 1 tsp. baking soda
• 1 tbsp. rolled oats, uncooked

Directions

• Preheat oven to 350 degrees F and grease a loaf pan with coconut oil and then set aside.
• In a mixing bowl, combine the unsweetened applesauce, organic pumpkin puree, eggs, unsweetened almond milk, vanilla extract, and pure maple syrup and mix together.
• Add the diced honeycrisp apple and stir to combine.
• In a separate mixing bowl, combine the whole wheat pastry flour, ground cinnamon, ground nutmeg, ground cloves, sea salt, and baking soda and mix well.
• Add the wet ingredients into the dry ingredients and stir until just combined.
• Pour the mixture into the prepared loaf pan and spread out evenly.
• Top with a light sprinkling of uncooked rolled oats.
• Place into the oven and bake for 50-60 minutes, or until a toothpick or knife inserted comes out clean.

Nutrition