Fall Recipes: Baby Apple Pancake and Pumpkin Cinnamon Roll Bread

Hi! How was your Halloween? Did you get any trick or treaters?

I have been baking up a storm, and I think that will continue for a while.

I am sharing to recipes from this week’s baking. The first is a standby of 20 years, and the second is a new, healthier recipe that I just tried.

Baby Apple Pancake – adapted from a Gourmet magazine recipe

• 1/2 stick of butter (I use a little less)
• 2 apples (recipe calls for one, but I like a lot of apples), peeled, cored and sliced
• 1/2 c whole milk (I use unflavored coconut milk)
• 1/2 c all purpose flour (don’t use gluten free unless you are gluten intolerant
• 4 large eggs
• 3 tbsp granulated sugar (don’t use a substitute- it just doesn’t taste as good)
• 1/2 tsp vanilla
• 1/2 tsp salt
• 1/2 tsp cinnamon

Directions

1. Preheat oven to 450F.
2. Melt butter in a well-seasoned cast iron skillet- this recipe works best using a cast iron skillet. Transfer 2 tbsp butter to blender.
3. Add apples and cook for 3-5 min, turning once.
4. Blend milk, flour, eggs, granulated sugar, vanilla, salt and melted butter.
5. Pour batter over the apples.
6. Bake about 15 minutes. Pancake will be puffy and golden.
7. Dust with confectioners sugar.
8. Top with a bit of maple syrup or whatever makes you happy

Paleo and Gluten Free Pumpkin Cinnamon Roll Bread: recipe copied and pasted below from realfoodwithjessica.com and linked.

Ingredients

Pumpkin Bread

• 2 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin spice
• 2 large eggs
• 1/2 cup maple syrup
• 3/4 cup canned pumpkin

Pumpkin Spice Swirl

• 1/4 cup coconut sugar
• 2 teaspoons pumpkin spice

Glaze

• 1/4 cup coconut butter
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 2-3 tablespoons almond milk

Directions

1. Preheat oven to 350° and line a 8×4.5 (or 9×5) pan with parchment paper. Set aside.
2. Make the cinnamon swirl. In a small bowl combine the coconut sugar and pumpkin spice  and mix well. Set aside. 
3. In a medium bowl, combine the almond flour, coconut flour, salt, cinnamon, pumpkin spice, and baking soda. Stir to combine. Add in the eggs, maple syrup, and pumpkin and mix until no dry spots remain. Pour half of the mixture into the prepared pan. Sprinkle about 2/3 of the pumpkin spice sugar mixture on the dough. Cover with the remaining dough and top with the remaining sugar mixture. 
4. Bake 40-45 min, until the center is set. While it’s baking, make the drizzle. Combine the coconut butter, maple syrup, vanilla, and almond milk together until smooth. Drizzle the glaze over the bread. 
5. Store bread in the fridge after 24 hours. 

For a treat if you don’t care about paleo, sub this cinnamon frosting recipe.

• 1/2 c confectioners sugar
• 1/2 tsp ground cinnamon
• 2 tbsps margarine, melted
• 1 tbsp soy milk (I use unflavored coconut milk)
• 1/2 tsp vanilla extract

Combine cinnamon and sugar. Add the rest of the ingredients. If it is too liquid, add some more confectioners sugar.

Happy baking, and don’t forget to share with friends.

xx, Jen

@preppyfrancophile