Now that fall is here, grocery stores are carrying pumpkins and apples galore. These recipes, for some of our favorite pumpkin and apple quick breads, make great breakfast treats or afternoon snacks. To save time and energy, double the recipes and freeze the extras. Remove them from the freezer the night before you need them, and you'll have a quick snack that'll save you a trip or at least a few dollars at your nearby coffee shop!

Pumpkin Applesauce Bread

3-1/2 cups flour
1-1/2 teaspoons salt
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup canned pumpkin
1 cup applesauce
2/3 cup cold apple juice or water
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour three medium (8-1/2-by-4-1/2-inch) loaf pans.

Sift flour with salt, cinnamon and baking soda.

Combine pumpkin, applesauce and juice.

In a large bowl, combine sugar, oil and eggs. Add flour mixture alternately with pumpkin mixture, stir just enough to moisten flour. Stir in nuts. Pour into prepared pans; bake 50 to 60 minutes. Makes 3 loaves.

Approximate nutritional analysis, per slice (with walnuts): 240 calories, 11 g total fat, 1 g saturated fat, 20 mg cholesterol, 160 mg sodium, 34 g carbohydrate, 1 g fiber, 22 g sugar, 3 g protein.

Morning Glory Muffins

4 cups flour
2-1/2 cups sugar
4 teaspoons baking soda
4 teaspoons ground cinnamon
1 teaspoon salt
4 cups peeled and grated apples
1 cup raisins
1 cup chopped pecans
1 cup grated carrot
6 eggs
2 cups vegetable oil
4 teaspoons vanilla

Preheat oven to 350 degrees. Line cups in 4 muffin pans with paper liners.

Sift together flour, sugar, soda, cinnamon and salt. Stir in apples, raisins, pecans and carrots; mix well.

Beat eggs with oil and vanilla; stir into flour mixture until batter is just combined. Spoon into muffin tins to about 2/3 full. Bake 35 minutes, until springy to touch. Makes about 48.

Pumpkin Orange Bread

2-1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup chopped nuts
1/2 cup butter or margarine
1 cup brown sugar
2 eggs
3/4 cup buttermilk
3/4 cup canned pumpkin
2 tablespoons grated orange rind
1/4 cup orange juice

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.

Sift flour with baking powder, baking soda, salt and spices. Sprinkle 1/4 cup flour mixture over nuts.

Combine buttermilk, pumpkin, orange rind and juice.

Cream butter, add sugar, blend thoroughly. Add eggs and beat well. Add dry ingredients alternately with pumpkin mixture. Stir in nuts. Pour into pan; bake 75 minutes. Makes 1 loaf.