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Rainy Sundays are perfect for baking and yesterday was no exception. I’m hopping on the pumpkin spice train–ALL ABOARD FOR DELICIOUSNESS, WOO-WOOOO! What could be better than the fabulous fall flavors of pumpkin, apple and pecans baked into tasty little mini-loaves?

PUMPKIN APPLE BREAD WITH PECAN STREUSEL TOPPING

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons butter (1/2 a stick), softened
1/4 cup oil
2/3 cup sugar
2 eggs
1 cup pumpkin
1 cup apples, diced (I’m a Macoun girl, they’re perfect in baked goods and as a snack!)
3 tablespoons sour cream
1 tablespoon bourbon
1 teaspoon vanilla

Pecan streusel topping
¼ cup all-purpose flour
¼ cup light brown sugar, packed
¼ teaspoon ground cinnamon
2 tablespoons cold butter
¼ cup chopped pecans
Combine dry ingredients in a small bowl; cut in butter with a knife–or fork together. Set aside.

Preheat oven to 350 degrees F. Grease four mini-loaf pans.

Sift together flour, baking soda and salt. Add cinnamon, nutmeg and cloves.

Beat oil, butter and sugar.

Add eggs and pumpkin. Beat well. Add sour cream, vanilla and bourbon. Beat some more. 🙂 Gradually add dry ingredients in three or four additions. Combine well. Fold in apples.

Spoon batter into mini-loaf pans. Top with streusel. Bake at 350 degrees F for 35 minutes (in my oven, anyway) or till toothpick inserted comes out clean.

Enjoy the taste of fall–share it with a friend!

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