All that is Left

I could have taken pictures of the process. Sifting the flour, adding the spices, whisking the eggs.

I could have taken pictures of the finished product. Beautiful loaves, crumbly topping, cooling in pans.

I could have taken pictures of the slicing. Perfectly moist apples, brownish-orange interior, small pieces of fall perfection.

I could have taken pictures of the eating. Bite after yummy bite, cinnamon-sugar topping crumbling down our shirts, exclamations of “oh yum!”

I could have done all of that, but I didn’t.

And so, my friends, this is all that is left.

You’re just gonna have to trust me: it was delicious.



Pumpkin Apple Bread – recipe from The Gourmet Cookbook

1 tablespoon flour
5 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, at room temperature (soft)

3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs
2 Granny Smith apples, peeled, cored, and chopped

Make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal. Set aside.

Make the bread: Preheat the oven to 350. Butter two 9-by-5 inch loaf pans.

Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture to wet ingredients, stirring until well combined. Fold in apples.

Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loaves in pans for 45 minutes, then turn out onto rack and cool completely.