The Pumpkin Apple Seed Loaf is a delightful treat that marries the earthy flavors of pumpkin with the crunch of apple seeds. Perfect for cozy mornings or afternoon snacks, the recipe is sure to become a favorite.
When it comes to ingredients, you can easily swap whole wheat flour for all-purpose flour if gluten is not a concern. For a lower sugar option, consider using a natural sweetener, and if you have nut allergies, pumpkin seeds can be substituted with sunflower seeds. Fresh apples are great, but feel free to use unsweetened applesauce instead of fresh if you’re in a pinch.
Bread & Rolls
Pumpkin Apple Seed Loaf Recipe
Ingredients
- 3 cups whole wheat flour
- 3 cups brown sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons salt
- 2 cups pumpkin puree
- 4 eggs
- 1 cup applesauce
- 1/2 cup apple juice
- 3 small apples, peeled, cored and diced
- 1 cup flax seed
- 1/2 cup pumpkin seeds
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine 3 cups of whole wheat flour, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, 1 1/2 teaspoons of salt, and 3 cups of brown sugar, ensuring there are no lumps of sugar.
- In another bowl, mix together 2 cups of pumpkin puree, 4 eggs, 1 cup of applesauce, and 1/2 cup of apple juice until well combined.
- Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
- Fold in 1 cup of flax seeds and the diced apples, mixing gently.
- Pour the batter into two greased loaf pans, then sprinkle 1/2 cup of pumpkin seeds evenly on top of the loaves.
- Bake in the preheated oven for about 1 hour to 1 hour and a half, or until a toothpick comes out clean.