Swirled Pumpkin Apple Bread

If you’ve been following us for a bit, you’ll know we like to occasionally do a Mundane Monday post, wherein we take something (often a recipe, but not always), and show how we can use it to create a working.  How the most everyday items can and should be magical.  Today is not Monday, but it IS Samhain, therefore concessions have been made.

The focus of this recipe is very much about holding and honoring the past as we walk into the future.

My favorite pumpkin bread recipe, made countless times over 20+ years
And the idea of my grandmother’s much beloved dried apple stack cake
Both, revisited and transformed

Family recipes, tradition, and love
Ancient grains, old methods, new ways
Past, present, future
Honored and Shared

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Pumpkin Batter
¾ c. sorghum flour
½ c. millet flour
¼ c. almond meal
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
½ c. butter, softened
1/3 c. granulated sugar
1/3 c. brown sugar
1 large egg
1 1/3 c. pumpkin puree

In a medium mixing bowl, combine the first seven ingredients.  Stir with a wire whisk until well mixed (this takes the place of sifting).  Set aside.

In a large mixer bowl, cream the butter and sugars.  Add the egg and pumpkin puree, beating well after each addition.  Pour the dry mixture in all at once, beat until combined.  Batter will be fairly thick.  Set this bowl aside and start on the second batter.

Apple Batter
1 ¼ c. sorghum flour
¾ c. millet flour
1/3 c. almond meal
1 tsp. baking soda
½ tsp. salt
½ c. butter, softened
1/3 c. brown sugar
1/3 c. molasses
1/3 c. buttermilk
¾ c. apple sauce, preferably homemade

In a medium mixing bowl, combine the first five ingredients.  Stir with a wire whisk until well mixed (this takes the place of sifting).  Set aside.

In a large mixer bowl, cream the butter, sugar, and molasses.  Add the buttermilk and apple sauce, beating well after each addition.  (Because of the nature of fats + oils, at this point the batter will look very mealy, uncombined, and frankly, sort of gross.  This is totally normal, continue on.)  Pour the dry mixture in all at once, beat until combined.  Batter will be fairly thick.

Allow the batters to sit for a moment while you heat the oven to 350° and grease and flour two loaf pans (we’re using coconut oil and sorghum flour).

With a wooden spoon or spatula, dollop the batters into the loaf pans, alternating flavors as you go.  As previously mentioned, the batters will be thick, creating a very uneven surface.  My favorite method to level this out (and remove any air pockets) is to simply gently but firmly whack the pans on the counter top until the batters are smooth.  Though…you might not want to do this step in a house where someone is sleeping or easily startled.  Consider yourself warned.  😉

Now for the swirly bit.  Take a butter knife or wooden skewer and drag through the batters—taking care to not scrape the bottoms—and “draw” lines and circles until you feel your swirl is complete.

Smooth the batter again (same method as before), and bake 60 to 65 minutes, or until breads test done.  Place pans on wire racks and let sit for 10 minutes.  Carefully remove from pans, replace on racks, and allow to cool completely before serving.

Yield:  2 loaves

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