Description
A straightforward approach to a traditional fall-inspired baked good with clear steps and practical tips.
Ingredients
Scale
- 1 (15 oz / 425 g) can canned pumpkin, pure pumpkin puree (avoid spiced varieties)
- 1.5 cups (approx. 200 g) apples, peeled and diced (use a mixture of sweet and tart apples, such as Granny Smith and Fuji)
- 2 cups (240 g) all-purpose flour, good quality; avoid overly fine flours
- ½ cup (120 ml) vegetable oil, light tasting
- ½ cup (120 ml) buttermilk
- 2 large eggs, ideally at room temperature
- 1 teaspoon vanilla extract, pure and high quality
- 1.25 cups (250 g) granulated sugar
- 2 teaspoons baking powder, fresh
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon, good quality
- ½ teaspoon ground allspice
- Pinch of salt
Instructions
- **Preheat Your Oven:**
Preheat the oven to 350°F (175°C) so it is ready when your batter is mixed. A thoroughly preheated oven helps your loaf bake evenly and rise properly.
,**Prepare the Loaf Pan:**Lightly grease the loaf pan with butter or a baking spray, then coat it with flour. This preparation prevents sticking and allows the loaf to release smoothly after baking.
,**Mix Dry Ingredients:**In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt thoroughly. This ensures even distribution of ingredients and avoids lumps.
,**Mix Sugar and Cinnamon:**In a small bowl, combine 1.25 cups granulated sugar and 2 teaspoons cinnamon; set aside.
,**Prepare the Apples:**Peel and dice the apples into small pieces. If the apples are too wet, pat them dry with paper towels before layering to keep the loaf texture optimal.
,**Whisk Wet Ingredients:**In another bowl, whisk the eggs. Then add pumpkin puree, vegetable oil, buttermilk, and vanilla extract. Whisk together until well incorporated.
,**Combine Wet and Dry Mixes:**Fold the dry ingredients gently into the wet mixture until just combined. Avoid overmixing to prevent developing dense texture.
,**Layer Apples and Batter:**In the prepared loaf pan, alternate layers of the batter and diced apples. This creates pockets of fruit throughout, delivering texture and flavor in each slice.
,**Bake the Loaf:**Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Watch for a slight crack on the top; this visual sign indicates the loaf is baked through but not dry.
,**Cool Before Slicing:**Allow the loaf to cool in the pan for a while before transferring it to a wire rack. Cooling sets the structure of the loaf, making slicing easier and neater.
Notes
- Room Temperature: Store the Pumpkin Apple Loaf in an airtight container at room temperature for up to 2 days to maintain moisture and texture.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days to preserve freshness and slow spoilage.
- Freezing: Wrap the loaf tightly in plastic wrap or aluminum foil, then place it in a freezer container. Freeze up to 3 months. Thaw at room temperature before serving.
- If the top cracks excessively during baking, lower the oven temperature by 25°F (approx. 15°C) after 20 minutes of baking.
- For even baking, rotate the loaf pan halfway through baking time.
- If the loaf remains soft after the full baking time, continue baking for 5 to 10 additional minutes, checking with a toothpick every minute.
- To speed up slicing after cooling, place the loaf in the refrigerator for 10 minutes to firm it slightly.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided in source content
- Sugar: Not provided in source content
- Sodium: Not provided in source content
- Fat: Not provided in source content
- Saturated Fat: Not provided in source content
- Unsaturated Fat: Not provided in source content
- Trans Fat: Not provided in source content
- Carbohydrates: Not provided in source content
- Fiber: Not provided in source content
- Protein: Not provided in source content
- Cholesterol: Not provided in source content