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
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 (15-oz) can solid-pack pumpkin
- ½ cup vegetable oil
- ¼ cup extra light olive oil
- 1-1/4 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs, lightly beaten
- 2 apples, chopped
- For the Crumbles on Top
- 1 tablespoon all-purpose flour
- 5 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, softened
- ¼ cup chopped walnuts
- Pre-heat oven to 350F
- Make the crumbly topping by adding butter and nuts to a sugar and cinnamon mixture. Mix with fingertips until it resembles a course meal. Set aside.
- Chop up the apples in a food processor and sprinkle with the lemon juice. I don't peel the apples, the skins are good for you!
- Sift together flour, salt, baking soda and spices into a large bowl.
- Into a medium bowl, whisk together pumpkin, oils, sugars. Fold in eggs and apples.
- Slowly add pumpkin mixture to the dry ingredients, making sure everything is thoroughly blended.
- Butter two 9 inch loaf pans and distribute the pumpkin batter evenly between each.
- Bake at 350F for 50 minutes. Test for doneness with a fork. Let cool in loaf pan for 30 minutes, then remove from pan and let cool for another hour on a cooling rack.
How do you eat your pumpkin bread? Toasted with butter? I love mine toasted with cream cheese!