• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pumpkin Bread Stuffing with Fennel Apple Deliciousness

  • 10servings

Add to MenuAdd to Calendar

Source: cooksrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pumpkin Bread:

  2. 6 tablespoons unsalted butter, melted

  3. 1/4 cup packed light brown sugar

  4. 1 cup LIBBY'S 100% Pure Pumpkin

  5. 1 cup NESTLÉ CARNATION Evaporated Milk

  6. 1 large egg

  7. 1 cup white or regular whole-wheat flour

  8. 1 tablespoon baking powder

  9. 1 teaspoon salt Fennel Apple Deliciousness:

  10. 1/2 cup unsalted butter

  11. 1 medium yellow onion, chopped

  12. 2 1/2 cups chopped fennel bulbs (2 smallish bulbs, core and fronds discarded)

  13. 2 1/2 cups peeled, diced Granny Smith apples (2 to 3 apples)

  14. 2 teaspoons fennel seeds

  15. 1 tablespoon finely chopped garlic

  16. 1/2 cup dried cranberries

  17. 1/2 teaspoon salt

  18. 1/4 teaspoon freshly ground black pepper

  19. 3 tablespoons fresh tarragon leaves, roughly chopped

Instructions Jump to Ingredients ↑

  1. For Pumpkin Bread: Preheat oven to 400°F (205°C). Grease 8-inch-square baking pan.

  2. Whisk together 6 tablespoons melted butter and brown sugar in large bowl; add pumpkin, evaporated milk and egg. Whisk until incorporated. Fold in flour, baking powder and salt. Pour into prepared baking pan.

  3. Bake for 25 to 30 minutes or until wooden pick inserted near center comes out clean. While pumpkin bread is baking, prepare Fennel Apple Deliciousness.

  4. For Fennel Apple Deliciousness: Grease a 13 x 9-inch baking dish.

  5. Melt 8 tablespoons butter in a large, steep sided skillet or wok over medium heat. Add onion and chopped fennel; cook, stirring frequently, for 5 minutes. Increase heat to medium-high; add diced apples and cook, stirring frequently, for 8 to 10 minutes or until beginning to brown around the edges. Add garlic and fennel seeds to skillet. Cook for 2 minutes. Stir in dried cranberries. Remove from heat; stir in salt, pepper and tarragon.

  6. Break pumpkin bread into medium-size pieces; place in a large bowl. Stir in fennel-apple mixture. Transfer to prepared baking dish.

  7. Bake for 20 to 25 minutes or until heated through and top is toasted.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback