For 2 loaves
Prep time- 30 mins
Bake 45-50 mins at 350 degrees
Peeled and diced any 2 large apples you like and set aside. I use 1 Cortland, and 1 honey crisp apple.
In a mixing bowl mix together until you have the dry ingredients ready.
1 c sugar
3/4 cup vegetable oil
4 large eggs
1 teaspoon of vanilla
1/2 can of 13 oz solid pumpkin
Mix in a bowl mix together
3 cups regular flour or 1 bag (16oz) bob’s red mill gluten free bread package. Do not use yeast packet.
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
2 teaspoons of baking powder
1 teaspoon of baking soda
Add to wet ingredients the dry, apples and 1/2c of raisins. Batter will be medium thick.
Spray oil 2 loaf pans, divided batter evenly between both. Top batter with nuts and brown sugar if desired.
Bake for 45-50 mins at 350 degrees. Use toothpick and insert in the middle. No crumbs? Done! Take out oven and let cool for 19 mins and Invert onto a cooking rack.
Recipe created by Helen Chin Lui. Helen is a certified Reflexologist, Certified Energy Medicine Practitioner, Reiki Master/Teacher. She is the owner of the Healing Place and HealingPlaceEnergySchool.com
If you are exploring the benefits of reflexology and would like help, call Healing Place 508-359-6463 to schedule a consultation. We help people of all ages to find long term relief from chronic pain, chronic digestive problems and balance hormones naturally.
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