Recipe of the Month - October 2014
A delicious fall treat, with all the flavors of the harvest. Niagara Produce has tons of apples in many varieties available, and if you want to make your own pumpkin puree, we have pumpkins to use too! Ingredients: 2 1/2 cups flour 2 cups sugar 2 eggs, lightly beaten 1 can pumpkin puree (or see below for Expert Mode, and make your own!) 1 tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 2 cups peeled, cored and chopped apple 1. Preheat oven to 350 degrees. Lightly grease two 9" bread pans. 2. In a large bowl, mix flour, sugar, pumpkin pie spice, baking soda, and salt. Set aside. 3. In a separate bowl, mix pumpkin with eggs, and oil. 4. Add the pumpkin mixture to the flour mixture and stir until moistened. 5. Gently fold in chopped apples and pour into the 9" bread pans. 6. Bake until toothpick inserted into the center of the bread comes out clean, about 50-60 minutes.
If you want to try making your own fresh pumpkin puree for your Pumpkin Apple Bread, now is the perfect time! It is extremely simple, but it is time consuming. Even some experts prefer the can in recipes because it's predictable and more processed, so don't feel bad if you choose to go that route. This section is for everyone else. Once the puree is made, swap out the can of pumpkin puree for your own fresh puree. One 27oz can is equivalent to 3 1/4 cups, and this recipe should make about 4 cups. Ingredients: One 4-6lb pumpkin, and salt. 1. Heat the oven to 400 degrees. 2. Remove the stem from the pumpkin and split it in half. Remove the seeds and "guts" completely. Find some other use for the seeds. 3. Sprinkle pumpkin flesh with salt and lay pumpkin halves on a pan. Roast in the oven until a knife can be easily inserted and removed from the pumpkin (30-45mins). When done, cool pumpkin for an hour. 4. Remove roasted pumpkin flesh from the pumpkin skin. Puree pumpkin flesh in food processor (if necessary you can mash the flesh like mashed potatoes) until smooth. If you have extra, don't worry! There's plenty you can do with extra pumpkin puree!