Whole Wheat Pumpkin Apple Loaf
This pumpkin apple loaf is a moist whole wheat quick bread made with pumpkin puree, applesauce and a finely chopped apple. It uses just 1/2 cup of brown sugar and no eggs or butter.
Ingredients
- 2 cups whole wheat pastry flour I use Bob's Red Mill whole wheat pastry flour
- 1/2 cup brown sugar
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup walnuts finely chopped (optional)
- 1 cup pumpkin puree
- 1/2 cup applesauce
- 1/2 cup extra light virgin olive oil
- 1/4 cup coconut or almond milk I used Silk's Vanilla Almond Milk
- 2 tsp pure vanilla extract
- 1 large apple peeled and finely chopped
Instructions
- Preheat oven to 350.
- In a medium-sized bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and walnuts. Mix well and set aside.
- In a separate bowl, combine pumpkin puree, applesauce, oil, milk, and vanilla. Mix well and pour into dry ingredients. Stir until batter is moist. Fold in chopped apple.
- Pour into a greased and lightly floured 9 x 5 loaf pan. Bake for 40 to 45 minutes until a toothpick comes out clean and top is golden brown.