5 from 1 vote
Harvest Bread: Guest Post by Cooking in Stilettos
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Course: Bread
Cuisine: American
Author: Aly Cleary of Cooking in Stilettos
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1/2 cup water
  • 1 1/2 cups diced granny smith apples
  • 1/2 cup dried cherries
  • 2 tablespoons spiced rum optional (I adore Cruzan but Captain Morgan works nicely too)
  • 1 2/3 cups of all-purpose flour
  • 1 1/2 cups of sugar
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  1. Preheat the oven to 325 degrees F.
  2. In a small bowl, soak the dried cherries in the rum.
  3. In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  4. In another large bowl, lightly beat the two eggs. Add the applesauce, pumpkin, and water and make sure the mixture is fully combined.
  5. Add the dry ingredients slowly to the wet ingredients, making sure everything is thoroughly mixed.
  6. Add the apples, dried cherries (and rum, should you so wish) and fold into the mixture.
  7. Pour the mixture into a greased loaf pan (I was able to get two loaves out of this).
  8. Bake for 1 1/2 to 1 3/4 hours, until a toothpick comes out clean.
  9. Cool for about 10-15 minutes in the pan and then remove to a wire rack to cool thoroughly.
  10. Enjoy!
Recipe Notes

Adapted from Taste of Home by Aly Cleary of Cooking in Stilettos.