When you think about autumn baking, you usually think about one of two things: Apple and Pumpkin. This quick bread is moist and tender, with just the right amount of spice and has both of those classic fall flavors. This recipe makes 2 loaves.

Ingredients

3 c all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
4 eggs
1 c granulated sugar
1 c brown sugar
1/2 c apple sauce (plain, unsweetened)
1/2 c extra virgin olive oil (or vegetable oil)
1/2 c apple juice
15 oz solid packed pumpkin (canned)
1 c diced apple
2/3 c chopped walnuts (or pecans)

Instructions

To begin, preheat your oven to 350 degrees.
Grease and flour 2 8x4" loaf pans, or coat with my baking spray replacement mixture. Set them aside for now.
In a medium bowl, combine all-purpose flour, baking soda, cinnamon, salt and nutmeg. Stir these together and set them aside for now.
In a mixing bowl, whisk the eggs.
Add the sugars, extra virgin olive oil, apple sauce, apple juice, and pumpkin. Beat these together.
Stir in the diced apple and chopped nuts.
Evenly divide the batter between the two prepared loaf pans.
Bake for 60-65 minutes or until they test done with a toothpick.
Place the loaves, in the pans, on a cooling rack and cool in the pans for 10 minutes.
Carefully remove the loaves from the pans and cool on the rack.
Enjoy!

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quick breads