This post brought to you by Carton Smart. All opinions are 100% mine.
There’s been lots of cooking going on in most households between Thanksgiving and Christmas which means lots of tin cans in the trash. In our home, we use few canned goods but during the winter months, we definitely use more canned fruit and ingredients. After I made a recipe recently, I counted five cans to rinse and put into recycling. Do you realize how many amazing foods are available in cartons?
Whether you are making pumpkin pie, green bean casserole or adding cranberry to your table, all these ingredients are available in cartons. While that seems small, as a collection, the small smart decisions add up to help our plant and personal worlds.
This holiday season, Tetra Pak wants to inspire people to make small, smart decision when cooking for their families. Tetra Pak cartons food products, designed for maximum efficiency and environmental friendliness.
Pacific Foods is a brand committed to doing the right thing for you, for the environment and for their employees. Tetra Pak® cartons are made of 70% paper, a renewable resource, from selectively harvested, re-grown trees that are FSC – certified (Forest Stewardship Council).
The unique packaging process preserves the flavor and nutrients of food without the use of preservatives so product flavor is exactly the way it’s intended to be. Cartons use 1/3 of the packaging compared to cans, or even an egg! Packages are recyclable and in fact result in 60% less landfill waste than cans.
I made a Pumpkin Apple Bread recipe with the Pumpkin Puree.
Cartons are space saving and easy to open – I thought they were very easy to use! I liked not having to use a can opener. Cartons are also re-closable so you can use what you need and save the rest for later.
Pumpkin Apple Bread
- 3 cups all-purpose flour
- 3/4 tsp salt
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 15 oz can solid pack pumpkin
- 3/4 cup vegetable oil
- 2 1/4 cups sugar
- 4 large eggs lightly beaten
- 2 Granny Smith apples, peeled, cored, and chopped (2 cups)
- 1 Tbs all-purpose flour
- 5 Tbs sugar
- 1 tsp ground cinnamon
- 1 Tbs unsalted butter, softened
Make the topping:
Blend together flour, sugar, cinnamon and butter in a small bowl with your fingertips until mixture resembles course meal.
To make the bread:
Put a rack in the middle of the oven and preheat oven to 350F. Spray two 9 x 5 loaf pans. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Whisk together the pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples. Sprinkle topping on. Bake until a wooden pick inserted in center of bread comes out clean, 50 – 60 minutes. Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely about 1 hour.
Saturday 20th of October 2018
I, too, have been making it since the 90's and when I wrote down the recipe I noted that it was from Rebecca's Gourmet Bakery in North Carolina. It is a terrific, tasty bread and has always turned out perfectly.
Wednesday 24th of October 2018
Thanks for sharing! I'm going to be making some this week!
Orange Cranberry Buttermilk Scones » Things to Share and Remember
Saturday 1st of October 2016
[…] Pumpkin Apple Bread […]
Thursday 23rd of January 2014
This recipe appeared in the Gourmet Magazine from the 1990's. It is called "Pumpkin Apple Bread, Rebecca's Gourmet Bakery. I have been making it ever since. The ingredients list, preparation and baking are exactly the same. I have a copy of the recipe from the magazine. The bakery is in Cary, North Carolina. You should have given the bakery the credit.
Thursday 23rd of January 2014
Thanks for the information. This recipe has been passed on to me from a friend. I have no idea the original source, it would be pretty hard to find unless somehow you know. Interesting!