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.

Wet ingredients
1 c sugar
3/4 cup vegetable oil
4 large eggs
1 teaspoon of vanilla
1/2 can of 13 oz solid pumpkin

Dry ingredients
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

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.

For the Healing Place Medfield’s free reports “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healingclick here  or “Know Your Chakras

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