I love the Fall season! The crisp, cool air. The beautiful fall colors. And apples! So many varieties of apples! If you come into my house in the fall you will always find a big bowl of assorted apples in my kitchen with as many varieties as I can find. One large apple provides dietary fiber, Vitamin C and potassium. It contains no fat, or sodium and only has about 130 calories. An apple is not just an apple. Each variety offers its own taste, texture, and color.And each variety has its own magic when it comes to baking—or not baking.
1 cup sugar or **healthy sugar substitute
1/3 cup applesauce
¾ cup canned pumpkin
1/3 cup walnuts, chopped
1 cup apples, pared and grated
1 ¾ cups sifted flour or *gluten-free flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon baking soda
¼ teaspoon ground gloves or allspice
Cream together sugar and applesauce or shortening. Add eggs,one at a time. Stir in pumpkin, nuts, and grated apple. Sift together the dry ingredients and add gradually to the apple-pumpkin mixture, mixing until thoroughly blended. Pour into greased 9 x 5-inch loaf pan and bake at 350 degrees for about one hour, or until a toothpick inserted in center comes out clean. Cool slightly; may be served warm or cold.
*All recipes work well with a gluten-free substitute such as Red Mill 1-1 Baking Flour.
**All recipes work well with a healthy, all natural, sugar substitute such as Swerve.
***I try to never use shortening, but sometimes you just need the consistency shortening offers, as when making pie crust, for example. A healthier version of shortening is Nutiva Shortening.It is a blend of red palm and coconut oils. (Apple recipes were adapted from The Original Tehachapi Apple Book ’79)Find more fabulous fall recipes at MIFimaging.com/Reveal.