Pumpkin Apple Bread

Happy fall! This is most certainly my favorite time of the year. The leaves turn different colors, the air is crisp, delicious fall foods make their appearance. So I must apologize for my absence because I've just been enjoying all the activities and festivities this fall season has had to offer.

I've been seriously been itching to get back into the kitchen and bake, though. Luckily, I did get a chance to bake a delicious Pumpkin Apple Bread just this last weekend. Pumpkin bread on its own is good, but adding apples to it is even better! And as an added bonus, the bread while baking gives off an warm, fuzzy, pumpkiny, fall aroma. To get a better idea of what I'm talking about, go ahead and make one for yourself and a loved one!

**Because it's only the pre-husband and I in the house, I actually cut this recipe in half and used one loaf pan. Luckily everything could be easily be divided!**

What You Need
Topping
-1 tablespoon flour
- 5 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter, softened

Bread
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 15oz. can pumpkin puree
- 3/4 cup vegetable oil
- 2 1/4 cups sugar
- 4 large eggs
- 2 granny smith apples: peeled, cored, and chopped

What You Do
Topping
1. Blend together everything with your fingers until mixed thoroughly. Set aside.

Bread
1. Preheat your oven to 350 and grease two 9X5 inch loaf pans.

2. In a medium-sized bowl, mix together the flour (3cups), salt (3/4tsp), baking soda (2tsp), cinnamon (1 1/2 tsp), nutmeg (1tsp), and allspice (1/4tsp).

3. In a large bowl, mix the pumpkin puree (15oz. can), vegetable oil (3/4 cup), sugar (2 1/4cup), and eggs (4) until blended.

4. Add in the dry ingredients, and mix until combined.

5. Fold in the apples until evenly incorporated. Divide the batter evenly between the pans and sprinkle the topping evenly between the two. Bake for 60 minutes, or until the knife comes out clean when inserted into the middle.

6. Let cool completely. Then prepare some tea, cut up a slice or two, curl up on the couch, and enjoy your favorite movie!

**Recipe found from One Perfect Bite**

Blueberry Cream Cheese Bread

The past 5 days have been spent visiting family and friends down in the Bay Area. It's been wonderful seeing my loved ones and getting to catch up with everyone!

Last night I made Blueberry Cream Cheese bread for my family. It's definitely a nice treat to have for the spring time, especially because the orange zest adds the citrus kick it needs!

What you need 

Filling
- 8oz cream cheese
- 1/2 cup sugar
- 1 tablespoon flour
- 1 egg
- 1 tablespoon orange zest

Glaze
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon water

Bread
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/3 cup milk
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tablespoon flour
- 2 egg whites
- 1/4 cups sugar

What you do

**Before doing anything: preheat your oven to 350 degrees, and grease & flour a loaf pan!!**

Filling

1. Mix the cream cheese (8oz), sugar (1/2cup), flour (1tbsp), egg, and orange zest (1tbsp) until smooth. Set aside.

Glaze

1. Stir together the sugar (2tbsp), vanilla (1/2tsp), and water (1tsp). Set aside.

Bread and Assembling

1. In a small bowl, combine flour (1 1/2 cups) and baking powder (1tsp) Set aside.

2. In another bowl, cream butter (1/2 cup) and sugar (1/2 cup) until mixed. Add salt (1/4tsp) and vanilla (1tsp). Add egg yolks (2) and mix until combined.

3. Add half of the flour mixture into the wet batter and mix until slightly combined. Mix in the milk (1/3cup), and then mix in the rest of the flour mixture.

4. Coat berries with flour (1tbsp) and add them into the mixture.

5. In another separate bowl, beat egg whites (2) on high speed until soft peaks form. Then add in sugar (1/4cup) one tablespoon at a time until stiff peaks form.

6. Using a spatula, fold in the egg whites mixture into the bread batter.

7. Pour half the bread batter into loaf pan, then the cream cheese mixture, and then the remaining bread batter. Pour the glaze over the unbaked bread and bake for 55-60 minutes (or until an inserted knife comes out clean).

8. When bread is done, take out of the oven and let it cool completely. 

To be honest, making this is slightly more challenging than other recipes I've done in the past. But it was well worth it, and I am very happy that my family is enjoying this tasty treat!

Extra tips:

- Feel free to use lemon zest instead of orange zest. Lemon and blueberries pair very well together.

- If you want to make the glaze a little more runny, add a tad bit more water and stir. 

-If using frozen berries, make sure you thaw them and then pat dry before adding in.

**Original recipe found at The Keenan Cookbook**