Pumpkin Apple Bread with Sunflower Seeds

If you love the taste of pumpkin bread and apple bread,  here is a delightful recipe that contains both! My husband is not a big fan of pumpkin and won't touch pumpkin pie at Thanksgiving but he loves this pumpkin apple bread.

Also filled and topped with healthy, crunchy sunflower seeds you will have a hard time stopping at one slice!

Wondering what those little green spots are inside the bread?  Sunflower seeds contain cholorophyll, which is also know as chologenic acid, one of their healthy attributes.  When they are baked in a recipe with baking powder or soda, they turn green.  There is absolutely no difference in taste whatsoever.  If the sight of green specks doesn't appeal to you, simple substitute chopped walnuts in the batter and save the sunflower seeds to sprinkle on top.

The original recipe calls for boiling apple cider to a condensed syrup but that takes a lot of time so I substituted unsweetened apple sauce for the apple cider.  I found some organic Gravenstein applesauce at my local grocery store which worked beautifully.

I used my Wilton 4-cavity mini loaf pan but had quite a bit of batter left after filling them, so I used it to make muffins.  The mini loaves and muffins are the perfect size for the two of us!  They would also make wonderful gifts during the holidays or for breakfast and brunch if you have having friends or family staying with you. They freeze beautifully!

Pumpkin Apple Bread with Sunflower Seeds

Printable Recipe

Makes 2-3 large loaves (I made 4 mini loaves plus a few muffins)

1-1/2 cups whole wheat flour
1-1/2 cups all-purpose flour
2-1/4 teaspoons pumpkin pie spice (or make your own using 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves)
2 teaspoons baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup sunflower or other mild vegetable oil
4 eggs
2/3 cup unsweetened applesauce
1 15-ounce can pure pumpkin puree
1-1/2 cups finely chopped, crisp sweet apples such as Gala or Fuji, preferably organic
1/2 cup roasted sunflower seeds* or chopped walnuts

Notes:  If you have more batter than loaf pans, you can use the extra batter to make muffins.  Baking instructions below.

*Don't be alarmed if the sunflower seeds turn green around the edges inside the loaves during baking.  This is due to the natural chlorophyll in the sunflower seeds.  There will be no difference in taste whatsoever.  If the green color doesn't appeal to you, simply sprinkle the sunflower seeds on top and use chopped walnuts in the batter.

Grease loaf pans with butter and line with parchment or spray with a baking spray that contains flour, such as Bakers Joy.

In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt.  Stir to blend.

In an extra-large mixing bowl, such as the bowl of a stand mixer, combine granulated sugar, brown sugar and oil. Beat with electric mixer on medium speed until well mixed. Add eggs, one at a time and beat well. Add half of flour mixture and mix, then half of applesauce and mix, repeating with remaining flour mixture and applesauce, beating on low speed after each addition just until combined. Beat in pumpkin puree until combined. Then, fold in apples and sunflower seeds. Fill loaf pans 3/4 full and spread evenly. If making muffins, place muffin liners in muffin pan and fill cups 3/4 full.

Bake loaves in a 350 degrees oven for 55 to 60 minutes for 9 x 5-inch loaves, 45 to 50 minutes for 8 x 4-inch loaves or 40 to 45 minutes for 7-1/2 x 3-inch loaves, or until a toothpick inserted near centers comes out clean.  Bake muffins for 25 minutes.

Cool on wire racks for 10 minutes. Remove from pans. Cool completely before slicing.

Freezes well.  Wrap in plastic wrap and then aluminum foil to freeze.

Pumpkin Muffins with Toasted Pecans and Cream Cheese

It's the Great Pumpkin Muffin, Charlie Brown! Pumpkin Banana Muffins with Toasted Pecans and Cream Cheese Filling to be exact!

This wonderful recipe is adapted from one shared by The 'Best of' Inn Cuisine. A site which is now gone, sadly. I had some adorable orange and yellow muffin cups and also wanted to try adding a cream cheese filling to the muffins so I decided to make this Banana Pumpkin Bread recipe into Banana Pumpkin Muffins with Cream Cheese.

Let me tell you, whether you make this as a bread or as muffins, just make it because this is a delicious recipe! The flavor of banana and pumpkin together with the toasted pecans and cream cheese were absolutely delicious.  I don't think you have to love pumpkin pie to enjoy these either because the pumpkin flavor is very subtle

The next time I make these I think I'll be a little more generous with the cream cheese filling.  It was so tasty with each bite of muffin.

So, if you need a treat for yourself or your little pumpkins this season, give this recipe a try. It's no trick!

Happy Halloween, everyone!

Banana Pumpkin Muffins with Cream Cheese

Adapted from Rachel's Incredible Banana Pumpkin Bread

Printable Recipe

See the link to The Best of Inn Cuisine above for the original recipe and instructions for making banana pumpkin bread. The following is my adaptation.

2 large eggs
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
3/4 cup butter, brought to room temperature
2 large, ripe bananas
2/3 cup canned pumpkin puree
2/3 cup yogurt (I had French Vanilla organic yogurt on hand)
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
1 cup toasted pecans

8 oz cream cheese, softened
1/8 cup granulated sugar

Preheat oven to 350 degrees F. Toast pecans lightly about 7 minutes. Allow to cool and chop coarsely.

Cream the first 3 ingredients together in a large bowl. Add the eggs, one at a time and mix well. Place the pumpkin puree in a medium bowl. Puree the bananas in a food processor and mix into the pumpkin puree. Add to the creamed mixture. Stir in the yogurt. Slowly add the remaining ingredients, mixing until evenly blended. Mix the cream cheese and sugar together until blended.

Place paper muffin cups inside of a muffin pan and fill each cup 1/3 full with batter. Add a dollop (about a tablespoon) of cream cheese mixture. Top with batter to fill the cups about 2/3 full. Bake in the center of a 350 degree F oven for about 25-30 minutes, or until a wooden pick inserted into the center comes out clean. Remove from oven and cool on wire racks.

Yields about 18-24 muffins, depending on the size.

Note:  I froze half of these and refrigerated the rest, wrapped in plastic wrap.

Pumpkin Pie Brioche

I am so excited about the first recipe I made from the new book by Zoe Francois and Jeff Hertzberg called - Healthy Bread in 5 Minutes a Day! I have loved everything I have tried from their first book Artisan Bread in 5 Minutes a Day, which really changed the way I bake bread on a regular basis.

The first essential ingredients:


My pumpkin brioche as it goes into the oven...

...and isn't it a beauty when it comes out!

We savored a few slices with butter while it was warm but the next morning, it made the most delicious French toast I have ever tasted!

Pumpkin Pie Brioche French Bread

1 Serving

2 slices of Pumpkin Pie Brioche
1 whole egg
1 tablespoon of water
1/2 teaspoon cinnamon
Butter for saute pan
Maple syrup

Preheat a heavy gauge frying pan over medium-high heat and add 1 tablespoon of butter.

In a container large enough to hold brioche slices, whisk egg, water and cinnamon together until combined.

Dip slices of pumpkin brioche into the egg mixture and coat each side thoroughly.

When the saute pan is heated and butter is sizzling, add the egg-dipped brioche slices and fry until the bread is golden brown on each side.

Serve with butter and pure maple syrup.

Heaven!

Pumpkin Pie Brioche

Adapted from Healthy Bread in Five Minutes a Day

Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Use any leftover dough to make muffins, crescent rolls, or pinwheels.

3 cups white whole wheat flour
4 1/2 cups unbleached all- purpose flour
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
3/4 cup neutral-flavored oil, or unsalted butter, melted, or zero trans fat, zero hydrogenated oil margarine, melted
One large pie (or "sugar") pumpkin to yield 1 3/4 cups pumpkin puree, or use one 15-ounce can pumpkin puree
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on the top crust
Raw sugar for sprinkling on top

Preparations for Pumpkin Pie Brioche
If making your own fresh pumpkin puree:

Preheat the oven to 350 degrees. Split the pumpkin in half, starting at the stem, and place it cut side down on a lightly greased cookie sheet or one lined with a silicone mat. Bake for about 45 minutes. The pumpkin should be very soft all the way through when poked with a knife. Cool slightly before scooping out the seeds.

Scoop out the roasted flesh of the pumpkin and puree it in the food processor. Set aside 1 3/4 cups for the dough and use any leftover in your favorite pumpkin pie recipe.

Mixing and storing the dough:

Whisk together the flours, yeast, salt, vital wheat gluten, and spices in a 5- quart bowl, or a lidded (not airtight) food container.

Combine the liquid ingredients with the pumpkin puree and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

The dough will be loose, but it will firm up when chilled. Don't try to use it without chilling for at least 2 hours. You may notice lumps in the dough, but they will disappear in your finished products.

Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

Refrigerate the dough in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.

Baking Instructions for Pumpkin Pie Brioche

On baking day, grease a brioche pan or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.

Thirty minutes before baking time, preheat the oven to 350 degrees, with a rack placed in the center of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate.

Just before baking, use a pastry brush to paint the loaf's top with egg wash, and then sprinkle with raw sugar.

Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.

Remove the brioche from the pan and allow it to cool on a rack before slicing or eating.

My notes on making the brioche...
~After reading some reviews of the recipe, I doubled all the spices! I'm so glad I did.
~I used canned pumpkin puree
~I used canola oil rather than melted butter

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I also thought I'd share my source for covered containers that I use to mix and store my dough and flours. I found them at my local hardware store in the paint department for approximately $3.00 each. The lids are sold separately for about $.25.