Think of your favorite coffee cake – I’m thinking moist, cinnamon-y, nutty. Now think of adding pumpkin to the flavors. There you have it – this delicious recipe. Mine did not come out as moist as a bread pudding, but it was a total win-win yummy dessert.
Pumpkin apple bread pudding (slightly adapted from Smokin’ Chestnut blog)
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
pinch of nutmeg
1/3 cup applesauce
3 tablespoons honey
1/3 cup margarine, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, beaten
2 – 3 tablespoons soymilk or almond milk
1 cup pumpkin puree
1 apple grated, roughly 1 cup
1/4 cup raisins
1/2 cup chopped apple
3/4 cup coarsely chopped pecans or walnuts
cinnamon and raw sugar for sprinkling
Preheat oven to 350 degrees F and grease a 9″ loaf pan
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine applesauce, honey, melted margarine, vanilla extract, eggs, soymilk, and pumpkin puree. Mix the dry ingredients with the wet ingredients, and then add grated apple, raisins, chopped apple, and half the chopped nuts. Fold together until mixed well.
Pour batter into pan and top with cinnamon/raw sugar mixture and the rest of the chopped nuts. Bake for roughly an hour or until toothpick comes out (relatively) clean. Cool on wire rack for 15 minutes and enjoy. 8 servings.