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Pumpkin Apple Bread for IHCC By Eliot, on November 4th, 2018 ‘Tis this season for all things pumpkin. I recently had some friends over for a “craft day” (read “an excuse to get together and drink wine”) so I made Pumpkin Chili with Black Beans and Pumpkin Tomato Soup. I had found a huge bag of frozen pumpkin in the freezer and was trying to use it up. Can you believe that after I made both of these soups, I had exactly two cups of roasted pumpkin puree left? Perfect for this
Pumpkin Apple
From The Gourmet
“Two fall favorites work their magic in this spicy bread with a streusel topping. The recipe is from Rebecca’s Gourmet Bakery in Cary, North
For the
1 T. all-purpose
5 T.…
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