Friday, November 13, 2009

Pumpkin-Apple Bundt Bread
By Jocelyn Denyer

2 c flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 1/2 c sugar
2 eggs
1/2 c + 2 Tbsp butter, room temp, cut into 5 pieces
1 c pumpkin puree
2 c unpeeled shredded tart apples (abt 2 large)
2 Tbsp powdered sugar (opt)

Position rack in center of oven and preheat to 350.  Generously butter 12-cup bundt pan;  set aside.  If using food processor, mix first 8 ingredients;  remove and set aside.  Process sugar and eggs until fluffy.  Add butter and process 1 minute.  Add pumpkin and apples and process 2 seconds.  Add dry ingredients, combining with as few on/off turns as possible to just blend flour into batter;  do not overprocess or texture will be coarse.
If using mixer, combine first 8 ingredients and blend well;  set aside.  Cream butter and sugar in large mixing bowl.  Add eggs and pumpkin and mix until fluffy.  Add apples and blend thoroughly.  Mix in dry ingredients.
Turn batter into prepared pan and bake until bread begins to pull away from sides of pan, about 50 - 55 minutes.  Remove from oven and let stand on wire rack 5 minutes.  Invert onto rack and cool completely.  Press powdered sugar through sieve onto bread just before serving, if desired.

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