Pumpkin Apple Bread with Sunflower Seeds

Makes 2-3 large loaves

1-1/2 cups whole wheat flour

1-1/2 cups all-purpose flour

2-1/4 teaspoons pumpkin pie spice (or make your own using 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves)

2 teaspoons baking soda

1 teaspoon salt

1 cup granulated sugar

1 cup packed brown sugar

1 cup sunflower or other mild vegetable oil

4 eggs

2/3 cup unsweetened applesauce

1 15-ounce can pure pumpkin puree

1-1/2 cups finely chopped, crisp sweet apples such as Gala or Fuji, preferably organic

1/2 cup roasted sunflower seeds or chopped walnuts

Notes: If you have more batter than loaf pans, you can use the extra batter to make muffins. Baking instructions below.

Don't be alarmed if the sunflower seeds turn green around the edges inside the loaves during baking. This is due to the natural chlorophyll in the sunflower seeds. There will be no difference in taste whatsoever.

Grease loaf pans with butter and line with parchment or spray with a baking spray that contains flour, such as Bakers Joy.

In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt. Stir to blend.

In an extra-large mixing bowl, such as the bowl of a stand mixer, combine granulated sugar, brown sugar and oil. Beat with electric mixer on medium speed until well mixed. Add eggs, one at a time and beat well. Add half of flour mixture and mix, then half of applesauce and mix, repeating with remaining flour mixture and applesauce, beating on low speed after each addition just until combined. Beat in pumpkin puree until combined. Then, fold in apples and sunflower seeds. Spoon batter into prepared pans and spread evenly. If making muffins, place muffin liners in muffin pan and fill cups 3/4 full.

Bake loaves in a 350 degrees oven for 55 to 60 minutes for 9x5-inch loaves, 45 to 50 minutes for 8x4-inch loaves or 40 to 45 minutes for 7 1/2x3-inch loaves, or until a toothpick inserted near centers comes out clean. Bake muffins for 25 minutes.

Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks before slicing.

Freezes well. Wrap in plastic wrap and then aluminum foil to freeze.