Fall Harvest Bread
1 1/2 c. all-purpose flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. light brown sugar
1/2 can (or 7.5 oz) canned pumpkin
2 large eggs
1/4 c. oil
1/4 c. applesauce
1/4 c. apple juice
1 small apple (I like granny smith) peeled, cored, and diced
Preheat oven to 350 degrees.
Spray 9x5 loaf pan (or can sub muffin pan or double recipe for cake/bundt pan) with pam with flour for baking -- or grease and flour.
Combine flour, cinnamon, nutmeg, baking soda, and salt in bowl.
Combine sugar, pumpkin, eggs, oil, applesauce, and juice in large bowl.
Mix until just blended.
Add pumpkin mixture to flour mixture and stir until justmoistened.
Fold in apples.
Spoon batter into prepared pan (it will be all lumpy - don't worry).
Bake for 60-70 minutes or until wooken pick inserted into center comes out clean