I didn’t originally set out to make (what I have now dubbed) bread pudding when I had the desire for something pumpkin-y and sweet. This dessert bread was definitely a surprise when Matthew and I sliced into it, and my expression fell when I pulled out the first piece. What was intended to be apple pumpkin bread turned into a soft, warm, gooey bread pudding. My expression changed after my first bite as I realized the surprise was a yummy one.
It’s unanticipated endings like these that generally keep me away from making desserts and breads (though I do make a mean olive artisan bread that I will share with you eventually). My track record just isn’t the best, but all in all this recipe ended well and was delicious each time we reheated it. The only thing that would make this dish even better would be to serve it à la mode with a dollop of whipped cream on top. As it stands, this bread pudding is comforting, delicious and healthy to boot.
As for modifications to this recipe, feel free to substitute all-purpose flour for white whole wheat flour. Changing anything else is up to you. I tweaked this recipe so much from the original that I can’t be positive it will come out this way every time, though I did take notes to everything I changed/added.
Pumpkin Apple Bread Pudding
Inspired by Bumbles and Light
2 cups white whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
pinch of nutmeg
1/3 cup applesauce
3 tbsp honey
1/3 cup unsalted butter, melted and slightly cooled
1 tsp vanilla extract
2 large eggs, beaten
2-3 tbsp milk or soymilk
1 cup pumpkin puree
1 apple, grated (roughly 1 cup)
1/4 cup golden raisins
1/2 cup chopped apple
3/4 cup coarsely chopped pecans or walnuts
cinnamon and raw sugar for sprinkling
Preheat oven to 350F and grease a 9-inch loaf pan.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In another bowl, combine applesauce, honey, melted butter, vanilla extract, eggs, milk and pumpkin puree. Mix the dry ingredients with the wet ingredients, then add grated apple, raisins, chopped apple and half of the chopped nuts. Fold together until mixed well.
Pour batter into pan and top with cinnamon/raw sugar mixture and the rest of the chopped nuts. Bake for roughly an hour or until a toothpick comes out (relatively) clean. It is bread pudding, after all. Cool on wire rack for 15 minutes and enjoy!