Apple-Pecan Pumpkin Tea Bread
Here is another delicious way to use up leftover pumpkin puree. If you want to make this recipe into muffins, decrease the sugar amount to 1 ½ cups.
Makes two 8” x 4” loaves
1 peeled red apple, grated (such as Gala)
1 cup (250 mL) pumpkin puree (not pie filling)
½ cup (125 mL) melted butter
3 eggs, beaten
1 ¾ cup (435 mL) milk
2 cups (500 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 cups (500 mL) granulated sugar
1 tsp (5 mL) EACH baking powder, baking soda, cinnamon and salt
¼ tsp (2 mL) allspice
1 cup (250 mL) pecan pieces
Preheat oven to 350°F (180°C). Grease two 8” x 4” loaf pans. Line the bottoms with greased wax paper. Set aside.
In a medium bowl, whisk together the apple, pumpkin, butter, eggs and milk. Set aside.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, salt and allspice.
Using a spatula stir in the wet ingredients until almost mixed. Add the pecan pieces and stir until just mixed (don’t overstir).
Transfer the batter to the two loaf pans. Bake for 60 minutes or until a toothpick inserted into the centre comes out clean. Let rest for 10 minutes. Then remove the tea bread from the pans to cool on a wire rack.
