Nothing makes the house smell like fall more than pumpkin does. My mouth instantly waters over pumpkin anything. Pumpkin pie, pumpkin cheesecake, pumpkin spice lattes, pumpkin ravioli. Oh how I love pumpkin raviolis! This pumpkin bread is a bit different because it has apples in it. Cooked apples don’t go over well in this house, so they had to be hidden. The apples were chopped really small in the mini food processor., so you really don’t know they are there, but they do add to the moisture and sweetness of this recipe.
I also added olive oil to the recipe. I’m always nervous about using olive oil in baking, because the flavor can be so strong. I substituted a quarter of a cup of extra light olive oil for the vegetable oil, and didn’t notice any olive oil taste. I’m going to use 100% olive oil next time, since I think the pumpkin spices will easily cover up the olive oil taste and it’s better for you. Oh and the crumble topping with the toasted walnuts is by far the best part!
I had a large can of pumpkin, so I easily doubled the recipe and gave some to the neighbors. It’s a perfect fall neighbor gift!
For the Bread
For the Crumbles on Top
How do you eat your pumpkin bread? Toasted with butter? I love mine toasted with cream cheese!