Apples are falling from their trees, hazelnuts are showing up at market and winter squash is everywhere. It’s time to bake some bread!
- 1-2/3 cups flour – I blended all purpose and spelt, try out your favorite grains
- 1-1/2 cups raw cane sugar
- 1 teaspoon baking soda
- 3/4 teaspoon real sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1 cup pumpkin. (Skip the can: it’s so easy to make your own ‘canned pumpkin’ to be used in all sorts of recipes. Simply flip your oven on to 350 degrees, half or quarter your favorite meaty/sweet winter squash and bake until soft. Scoop out the flesh in 1 or 2 cup portions and freeze in ziplock containers for later use in quick breads and soups.
- 1/2 cup water
- 2 duck eggs
- 1/6 cup canola oil
- 1/6 cup applesauce
- 1 cup chopped peeled tart apples
- 3/4 cup chopped hazlenuts
In a large bowl, combine dry ingredients and spices. In another smaller bowl, whisk the pumpkin, applesauce, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Makes 1 loaf.
If i was to make this again, i’d chop the hazlenuts up much more finely. This bread is AWESOME and great toasted with some butter.
Recipe adapted from Taste of Home.