Pumpkin Apple Loaf
 
Makes 1 (9x5-inch) loaf
Ingredients
  • 1⅔ cups (217 grams) whole wheat flour
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 cup (244 grams) canned pumpkin
  • ¾ cup (165 grams) firmly packed light brown sugar
  • ½ cup (120 grams)McIntosh Applesauce
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ½ cup (93 grams) grated unpeeled McIntosh apple, squeezed dry
  • ½ cup (93 grams) chopped unpeeled McIntosh apple
  • 1 whole McIntosh apple (185 grams)
  • Crumble Topping (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 9x5-inch loaf pan with cooking spray; line pan with parchment paper.
  2. In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg.
  3. In a medium bowl, stir together pumpkin, brown sugar, McIntosh Applesauce, granulated sugar, and eggs. Make a well in center of dry ingredients; add pumpkin mixture, stirring just until combined. Fold in grated and chopped apple.
  4. Using a mandoline, thinly slice whole apple at the cross section. Line 3 slices along each long side of prepared pan.
  5. Fill a 16-inch piping bag with batter, and pipe into perimeter of pan to ensure apple slices stay in place. Pipe remaining batter into pan, filling three-fourths full. Sprinkle with Crumble Topping.
  6. Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool completely on a wire rack. Wrap tightly in plastic wrap, and refrigerate for up to 4 days. To freeze, wrap tightly in plastic wrap, and store in a heavy-duty resealable plastic bag. Freeze for up to 2 months.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pumpkin-apple-loaf/