- flour - 3 1/2 cups
- soda - 2 teaspoons
- salt - 1 teaspoon
- ground cinnamon - 1 teaspoon
- Ground nutmeg - 1 teaspoon
- 1/2 teaspoon ground ginger
- ground cloves - 1/2 Teaspoons
- vegetable oil - 1/2 cup
- apple puree - 1/2 cup
- Sugar - 1 1/2 cups
- brown sugar - 1/2 cup
- eggs - 4 pieces
- pumpkin puree, can - 1 Piece (450 g)
- water - 2/3 Cups
- brown sugar - 1/2 Cups (sprinkling)
- flour - 1/2 Cups (sprinkling)
- Nuts - 1/2 Cups (sprinkling)
- ground cinnamon - 2 teaspoons (sprinkle)
- melted butter - 1/4 Glass (sprinkling)
1. Make bread. Preheat the oven to 175 degrees. Slightly sprinkle with oil 6 mini-forms for bread and sprinkle with flour. In a large bowl, mix the flour, soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk the butter and apple sauce in a large bowl. Stir with the sugar, and then add the eggs, one at a time, stirring after each addition. Stir with pumpkin puree and then with water. Add about half the flour mixture and mix. Add the remaining flour and mix until smooth. 2. Divide the dough evenly between the forms and set aside while you are preparing the sprinkling. 3. To make a sprinkling, mix sugar, flour and cinnamon together in a bowl. Add finely chopped nuts. Add ghee and mix with a spoon until the mixture looks like wet sand. Do not break the mixture into too small lumps. Spread evenly the bread prepared by the mass. 4. Bake for 20 minutes. Rotate the mold 180 degrees and bake for another 20 to 22 minutes. If you make one big bread, bake it first 25 minutes, and then another 25 to 27 minutes. Allow to cool for 10 minutes before serving.
Servings: 10-12