Fall is here and the foliage is in full bloom. In New England we look around at the beautiful “bursting” colors of red, yellow, greens and orange and feel the cool brisk air. It is a season where the leaves fall to the ground and the trees stand strong. Pumpkins, corn husks, squash, and mums of all colors don the doorsteps as the Halloween decorations come out and the days get shorter. I love this time of year! We have started to move the wood from the pile to the house and need to get out there and chop some more before the snow starts to fly. Apples season is almost complete and hot apple cider is my latest favorite along with my favorite Starbucks Pumpkin Spice Latte. That is…. a “Nonfat, Grande, Triple Shot, 1 pump Pumpkin spice with extra whip cream AND sprinkles”
That was me not trying to be complicated. 🙂
We love our Vitamix and have used it mainly for smoothies for recovery and building muscle with whey & soy protein combinations with strawberries, OJ, bananas, Physique & Performance (Shaklee magic) But when in apple season the blended apple with Penzey’s Extra Fancy Vietnamese Cinnamon warm in the microwave is my all time favorite comfort food.
Recently I have been breaking out some pumpkin bread recipes and served a carrot pumpkin for Schuyler’s party… but today with the applesauce flowing I found a few variations on a Pumpkin Applesauce bread and made my own variation. Being the only one to test so far — I will say it is incredibly YUMMY! Try it yourself – I am posting the recipe below!
Thanks for stopping by! Please leave me a comment! I love comments!
I got some great photos today of the foliage and am sharing those along with this post – but have begun to love the foodie shots….. let me know which angle and photo is your favorite that i have here and also if you think there is something you do with food photography that I should try. I love our teak table dressed with a harvest runner, wooden candle holders, Simon Pearce dishes and the pewter bowl with the apples.
Nancy’s Pumpkin Applesauce Bread
Preheat oven to 350 F
Grease 3 loaf pans
Mix together in Kitchen Aid Mixer – in this order (wet first – dry second):
1 cup Egg Beaters (or 4 eggs)
1 cup freshly made pureed pumpkin
1 cup freshly made applesauce
1 cup vegetable oil
2/3 apple juice or water
3 1/2 cups flour
2 cups white sugar
2 cups white sugar
1 cup light or dark brown sugar
2 tsp baking soda
1 tsp kosher salt
1 tsp Penzey’s Vietnamese Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Cloves
Optional: 1 cup walnuts and/or 1 cup raisins
PS: You can use canned pumpkin and applesauce in a pinch! 🙂
Sprinkle cinnamon, nutmeg & sugar on the top before baking
PS: You can use canned pumpkin and applesauce in a pinch! 🙂
Sprinkle cinnamon, nutmeg & sugar on the top before baking
Bake at 350 degrees for 50-60 minutes – test with a knife to be sure it is done.
Cool in loaf pans for 10 minutes
Enjoy!
Happy Fall!
This above last photo is my submission for Macro Monday. Enjoy!
More Massachusetts Foliage Photos from Nancy E Photography – enjoy!
Click on the photo to link into the gallery.
