Pumpkin-Apple Bread with Apple Cider Glaze

It’s been great relaxing and enjoying the Thanksgiving holiday, and I’m thankful we still have the long weekend ahead of us!  I hope all of you enjoyed your Thanksgiving Day. It’s always a meaningful time for me, as I take time to reflect on the many ways the Lord has blessed me through the year…blessings that I often take for granted.

If you have time to do some baking this weekend, you may want to try this Pumpkin-Apple Bread. One great thing about quick breads is that they’re easy to make…just mix up the batter and pour it in the pan! This recipe also has a streusel topping and a glaze, but it’s still really easy. The batter has chopped apples which make the bread nice and moist. The streusel topping gives it a light, crunchy sweetness and the Apple Cider Glaze makes a great finishing touch! This recipe was inspired and adapted from one that I saw over at One Perfect Bite and it makes two 9×5″ loaves.

PUMPKIN-APPLE BREAD WITH APPLE CIDER GLAZE

STREUSEL TOPPING:

1 Tablespoon all-purpose flour
5 Tablespoons brown sugar (not firmly packed)
1 teaspoon cinnamon
1 Tablespoon unsalted butter, not softened

BREAD:

3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 (15-oz.) can pure pumpkin (not the pumpkin pie filling)
3/4 cup canola oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 cups peeled, cored and finely chopped apples (about 2 medium-size apples)

APPLE CIDER GLAZE:

1 cup powdered sugar
2 Tablespoons apple cider (if you don’t have cider, substitute apple juice)

Streusel Topping: In small bowl, blend flour, brown sugar, and cinnamon. Add the butter to this mixture with a pastry blender or fork until mixture is crumbly; set aside.

Bread: Preheat oven to 350 degrees. Grease and flour two 9×5-inch loaf pans and set aside. In medium bowl, blend together flour, salt, baking soda, cinnamon, and nutmeg. In a large bowl, whisk together pumpkin, canola oil, sugar, and eggs. Add flour mixture to this mixture and stir until well combined. Fold in apples. Divide batter between the two loaf pans. Sprinkle half of the streusel topping over each loaf. Bake 50-55 minutes, or until a toothpick inserted in center of loaves comes out clean. Cool loaves in pans on a rack for about 15 minutes, then remove from pans and cool completely (Note: You may need to loosen the top edges of your loaves from the pan a little with a knife if the streusel topping is sticking to the edges. I used a plastic knife to loosen mine).

Glaze: Mix the powdered sugar and apple cider together, blending well. Drizzle half of the glaze over each cooled loaf, and let glaze set before serving.

Note: You can glaze the loaves when they are slightly warm if you want to; it’s just that the warmer the loaves are, the more the glaze will sink into the loaves and be less noticeable. This bread does taste great warm, though, so you may want to do that anyway!

Linked to December Menu.

Filed under: Autumn/Thanksgiving, Breakfast/Brunch, Food and Recipes, Quick Breads/Sweet or Savory, Seasonal Tagged: Apple cider, baking, breakfast, brunch, cinnamon, pumpkin, recipe