By Jennifer Howard

Apple and pumpkin season has arrived in Kentucky.

Cooks around the state are beginning to think about preparing food for the holiday season.

Visiting an orchard or a pumpkin patch is a great family outing.

Apples, pumpkin and other fall food crops may be purchased in larger quantities as they store well in a cool, dry space for up to a month or six weeks.

Produce can also be purchased and processed while it is in peak season.

Soon after purchase, just wash, trim and peel if desired. Chop into large pieces and store in freezer bags. Thaw and drain slightly before using in a recipe.

Janet Mullins, extension specialist for food and nutrition at the University Of Kentucky, recommends looking for tasty varieties of apples to use in homemade applesauce, cooked apples and apple desserts.

Pumpkins come in many sizes and varieties. Smaller “pie” pumpkins are easier to handle and cook more quickly. Large pumpkins provide enough for several pies. Freshly cooked or frozen pumpkin can be mashed and used in pancakes and muffins.

This recipe for fall spiced pumpkin bread is one of our new KY Plate It Up recipes, and is a great way to enjoy a taste of fall. You won’t be disappointed.

Fall spiced pumpkin bread

— 1/2 cup all-purpose flour

— 1-1/4 cup whole-wheat flour

—1-1/2 teaspoons baking powder

— 1 teaspoon baking soda

— 2 teaspoons pumpkin pie spice

— 1/2 teaspoon salt

— 1/2 cup melted margarine

— 1/2 cup sugar

— 1/2 cup honey

— 2 cups pumpkin puree

— 1/3 cup olive oil

— 2 eggs

— 1/3 cup chopped walnuts

Heat oven to 350 degrees. Mix flours, baking powder, baking soda, pumpkin spice and salt; set aside.

In a large mixing bowl, whisk together margarine, sugar, honey, pumpkin puree and olive oil. Blend in eggs. Add flour mixture. Stir until dry ingredients are moistened.

Spray a 8 x 4 inch loaf pan with non-stick cooking spray. Pour batter into pan; sprinkle walnuts on top of batter. Bake for 1 hour.

Remove from oven and cover with foil.

Return to oven and bake an additional 20 minutes or until toothpick inserted in center comes out clean.

Cool for 10 minutes and remove from pan.

Yield: 16 slices. Nutritional Analysis: 220 calories, 13 g fat, 2 g saturated fat, 30 mg cholesterol, 270 mg sodium, 26 g carbohydrate, 1 g fiber, 14 g sugars, 4 g protein.

I have made this recipe several times lately and found it easier to grease two loaf pans or a Bundt cake pan works great to bake the recipe in. It bakes for a total time of 45 to 50 minutes and I had more to share.

For more information on other fall foods, be sure to contact the Clark County Extension Office at 744-4682 or visit us on the web at http://ces.ca.uky.edu/clark/.

Jennifer Howard is the Clark County Extension Agent for family and consumer sciences.