With the fall season in full swing and autumn holidays rapidly approaching, it’s time to start thinking about baking recipes using seasonal ingredients and Traina Foods Sun Dried Fruits, of course! The Traina Family shares two new recipes inspired by the two of the most popular flavors of fall — apple and pumpkin!
Apples in pretty much any form are perfect for fall! From warm apple cider to apple pie and everything in between, apples are ideal for fall baking. And baking with apples means sweet treats can satisfy a craving while still being healthy! The Traina Foods family introduces its new recipe for Dried Fruit-Stuffed Baked Apples:
- 6 large apples (Granny Smith, Honeycrisp or a few of several varieties)
- 2/3 cup mixed nuts (such as pecans, walnuts, cashews, hazelnuts, pistachios)
- 3/4 cup Traina Foods Fruitons All American Blend
- 1/2 cup brown sugar (equally divided)
- 1 tsp. pumpkin pie spice
- 6 Tbsp. unsalted butter (cut into 6 even pats)
- 1 cup 100 percent apple cider or apple juice
- Pinch of sea salt
- Preheat oven to 375 degrees F and coat a large baking pan with coconut oil cooking spray.
- Slice the tops off the apples and hallow out the centers with a melon baller, leaving about a 1/4-inch of fruit/skin around the sides and the bottom. Set the apples on the baking sheet.
- Mix the nuts, dried fruit, half of the brown sugar, pumpkin pie spice, and sea salt.
- Divide the mixture evenly into each apple, using all the mixture even if the apples appear to be overflowing.
- Combine the cider or juice and remaining brown sugar in a small bowl until sugar is completely dissolved. Pour a spoonful of the liquid over each apple, and then pour the remaining into the pan.
- Add a pat of butter to the top of each apple, then gently cover the pan with foil and bake for 15 to 20 minutes, then remove foil from the pan and bake another 15 to 20 minutes until apples are fork tender.
Traina Foods Pumpkin Bread with Dried Fruit and Nuts
Move over, banana bread — pumpkin bread reigns supreme this fall! Much like bananas, pumpkin puree provides the perfect texture for moist, delicious bread that home cooks can “dress up” with spices, dried fruits, nuts, seeds and more!
- 1/2 cup butter, softened (not melted), plus enough to grease the pan (or butter cooking spray to grease
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. vanilla extract
- Pinch of salt
- 1 cup brown sugar, packed
- 2 eggs
- 1 cup 100 percent pumpkin purée
- 1/3 cup milk
- 1/4 cup Traina Foods Dried Cranberries
- 1/4 cup Traina Foods Dried Cherries
- 1/2 cup Traina Foods Medjool Dates, chopped
- 1/4 cup pecans, chopped
- 1/4 cup sunflower seeds
- Pre-heat oven to 350 degrees F and grease a 5x9-inch bread pan
- In a medium bowl, combine all dry ingredients.
- In a large bowl, mix the butter and brown sugar until creamed, and then add the eggs, pumpkin puree, and vanilla.
- Next, add some of the dry ingredient mixture and some of the milk, alternating a little of each at a time, then mixing until combined.
- Gently fold in the dried fruit, pecans and sunflower seeds; pour mixture into the pan.
- Bake for 50 minutes to an hour, until a toothpick comes out clean after being inserted into the center of the loaf.
- Place on a baking rack to cool.
Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 1 8-oz. package cream cheese, softened
- 1 tsp. vanilla
- 1 tsp. pumpkin pie spice (or more to taste)
- 3 cups powdered sugar
- In a large bowl, mix butter and cream cheese until fully combined and creamy
- Stir in vanilla, and then add in powered sugar one cup at a time, adding more as needed to reach desired consistency.
- Spread onto pumpkin bread once it has cooled.
Traina Foods wishes their customers new and old a very happy fall season filled with good food, great friends and warm memories.