Recipes inspired by Musicals: Cinderella

I was enchanted by Cinderella when I watched it as a little girl. I can't remember if I first saw it in the theatre or on TV, but I do remember daydreaming about acting in it ... as the Fairy Godmother. I don't know why I didn't aspire to be Cinderella, but I spent the next few months waving an imaginary wand and singing "Bibbidi-Bobbidi-Boo".

Maybe it was the magic. I couldn't resist the allure of transforming mice into horses, and a pumpkin into a coach.  And now that I'm an adult? Transforming pumpkin into this perfect fall loaf is all the magic I need.

Pumpkin Apple Bread

(adapted from October 1993 issue of Gourmet magazine)

For the topping

1/2 Tbsp all-purpose flour

2 1/2 Tbsp sugar

1/2 tsp cinnamon

1/2 Tbsp unsalted butter, softened

For the bread:

3/4 cups all-purpose flour

3/4 cup whole wheat flour

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/8 tsp ground allspice

8 ounces solid-pack pumpkin

3/8 cup vegetable oil, such as canola oil

1 1/8 cups sugar

2 large eggs, beaten lightly

1 Granny Smith apple, peeled and chopped small (about 1 cup)

Make the topping: In a bowl, blend the flour, sugar, cinnamon and butter until the mixture resembles coarse meal.

Preheat the oven to 350 degrees and butter a 9” x 5” loaf pan.  Into a medium bowl, sift together both flours, salt, baking soda, cinnamon, nutmeg, cloves and allspice.  In a large bowl, whisk together pumpkin, canola oil, sugar and eggs.  Add the flour mixture to the pumpkin mixture, stirring until the mixture is combined well.  Fold in the apple pieces and pour into the pan.

Sprinkle the topping evenly over the loaf and bake in the middle of the oven for 50 minutes, or until a tester comes out clean.  Let the loaf cool in the pan on a rack for 45 minutes, remove from the pan and let it cool completely.  Wrapped well in plastic wrap and foil, bread keeps well chilled for 1 week and frozen for 1 month.