the best pumpkin spice bread EVER

When fall starts rolling around, I find myself wanting fall flavors. And nothing fits the bill better than pumpkin bread. But for the longest time, I didn't have a pumpkin bread recipe, but now I do. And it thrills me to make it. Shhh.. don't tell anybody, but I make it year 'round. It's soo yummy I can't save it for one season!

It's called Pumpkin Apple Spice Bread. I found it in a cookbook called Eating for IBS, but don't let that scare you off. It's completely delicious and moist and definitely worth the work. I'm not gonna sugar coat it.. this recipe is some work. Nothing about it is hard, but it just takes some time and measuring. But your patience will be rewarded!


First off, preheat your oven to 350. Also get out 2 loaf pans and spray them with non stick spray. There is no need to flour them. The bread comes out just fine without it.



I included a fun pic of most of the ingredients. I think I forgot the flour, sugar and apples. But it's most of them anyway.



For the topping, combine in a small bowl and set aside:

1 tablespoon all purpose flour

5 tablespoons brown sugar

1 teaspoon cinnamon

1 tablespoon canola oil



Put the following in a large bowl and whisk together:

3 cups all purpose flour

3/4 teaspoon salt

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon ginger



In a large bowl beat together well with an electric mixer:

16 ounces can pumpkin

3/4 cup canola oil

2 1/4 cups granulated sugar

8 egg whites (2 tablespoons of carton egg substitute equals 2 egg white)



Fold into we ingredients:

2 large Granny Smith apples, peeled and chopped (about 2 cups)



With a wooden spoon or spatula, add the dry ingredients to the wet, stirring the batter by hand until well blended. Pour batter into two greased loaf pans sprayed with cooking spray. Sprinkle crumb topping. Bake for about 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool on racks for about 15 minutes. Invert from pans onto racks and cool completely. Slice. Freezes well! As a matter of fact, I always freeze both loaves and we just pop off a slice and zap it in the microwave to warm it up. Yum!!!



For more fall flavors, head on over to Linda's place at 2nd Cup of Coffee!