JACKSONVILLE, Fla. – All week and next on The Morning Show, we are bringing you stories to help make your Thanksgiving stress free.
On Thursday morning, I took our viewers into my kitchen with my bestie, Meghan Niemczyk, who is a graduate of the Culinary Institute of America, with a specialty in desserts.
Press play above to watch the step-by-step video of the recipe
We asked her to show us how to make an easy breakfast for Thanksgiving day that can be made ahead of time.
Here is the recipe for her delicious pumpkin-apple bread:
1. Preheat oven to 350 degrees
Bread Topping (Sprinkle on top of loaf before baking):
- 1 tbsp flour
- 5 tbsp sugar
- 1 tsp cinnamon
- 1 tsp soft butter
- Combine and set aside
Sprinkle on top of loaf before baking
Ingredients:
- 3 cups flour
- 3/4 tsp salt
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1 can pumpkin
- 3/4 cup veggie oil
- 4 eggs
- 2 large Granny Smith apples (cored, peeled, cut into small pieces)
Combine:
Flour, salt, baking soda and spices. Set aside.
Combine:
Pumpkin, oil, sugar and eggs. Add in flour mixture. Fold in apples.
Divide into loaf pans. Sprinkle topping on top of each loaf before baking.
Bake until the internal temperature of the bread reaches 205 degrees F (about 25 minutes). Loaves are freshest if made within 2 days of being served.
Recipe servings:
3- 8in. loaves or 26 muffins
Optional: cream cheese icing
- 4 oz cream cheese (softened)
- 4 oz butter (softened)
- 2 cups confectioner sugar
- Mix together with beater until smooth
- Add icing after bread loaves have cooled slightly
Niemczyk is the Associate Director of the Center for Nutrition and Food Security at the University of North Florida. She is also the Advisory Chef to UNF’s Meals on Wings program.
She and her volunteers will be providing a loaf of pumpkin bread to clients of the program, in addition to the meals it provides to senior citizens in Jacksonville.