Monday, January 16, 2006


Spiced bread have always been a thing I liked, so when I stumbled upon Adam's (The Amateur Gourmet from New York City) recipe, last october, I found that t would be a good afternoon tea treat!

As a matter of fact, it was hyper delicious, spongy and tasted heavenly! Pumpkin is a very interesting ingredient that adds a lot of flavor and colour to breads and cakes. While baking, your kitchen will be overwhelmed by a gorgeous smell of spices! And apart from being very yummylicious, it is also very easy to prepare; no fussing around...

So, I'm very thankful to Adam from "The Amateur Gourmet" for havi
ng shared this recipe with us and for giving us moments of pure bliss!!!

450g Plain white flour
3/4 Tsp Salt

2 Tsps Baking soda
1 1/2 Tsps Ground cinnamon
1 Tsp Freshly grated nutmeg
1/4 Tsp Ground cloves
1/4 Tsp Ground allspice

470g Solid-pack pumpkin
180ml Vegetable oil (I used peanut oil)
495g Castor sugar
4 Large eggs (~50g), lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)

For topping:
1 Tbs Plain white flour
5 Tbs Castor sugar

1 Tsp Ground cinnamon
1 Tbs Unsalted butter, softened

1. Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

1. Put a rack in the middle of oven and preheat oven to 180°C (350°F).
2. Butter two 22 X 11 cm loaf pans.
3. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
4. Whisk together pumpkin, oil, sugar, and eggs in a large bowl.
5. Add flour mixture, stirring until well combined.
6. Fold in apples.
7. Divide batter between buttered loaf pans.

8. Sprinkle half of topping evenly over each loaf.
9. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.
10. Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

If you don't have any homemade pumpkin puree, then you can use a bought can.

The following apples can be used for baking: Golden Delicious, Gala, Breaburn, Empire, Pippin, Rhode Island Greening, Arkansas Black, Rome Beauty, York Imperial, Cornell Red, Chesapeake, Cortland, Criterion, Fireside, Gingergold, Goodland, Ida Red, Jonagold, Mutsu, Niagara, Opalescent, Russet, Wolf River, Fuji, etc...

Serving suggestions:
Butter the slices of this bread (optional, but very fine) and eat together with a good cup of tea.

Recipe by Adam from "The Amateur Gourmet" blog.

(Pumpkin Apple Bread 1 & 2 -Pic by Rosa -Pic by


  1. Hi, thanks for visiting my blog and for the nice comment! Yes, indeed it is very fine... You should try it.

  2. That looks like the most scrumptious loaf of bread I have ever seen. Please send me a slice...NOW!! :)

  3. With pleasure......
    Believe me, it is as fine as it looks!

  4. i just happen to half huge pumpkin sitting in the fridge, now you're my inspiration..YUM

  5. Oh I think it's yummy ... and pumpkin it's a good idea

  6. my english is very poor, so when I like, I say:

  7. Thanks to all of you for the encouragements and for passing by!

  8. Ce cake me paraît délicieux!