The Pumpkin Bread I Can'T Stop Eating Recipe

Name: The Pumpkin Bread I Can'T Stop Eating
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup olive oil, extra virgin or any other kind; 2 eggs; 1 cup canned pumpkin puree; 1 good baking apple such as Cortland or Northern Spy, grated (you should have 1 cup grated apple); 3/4 cup all purpose flour; 3/4 cup whole wheat flour; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 cup chopped walnuts

Servings: persons

1 cup sugar
1/2 cup olive oil, extra virgin or any other kind
2 eggs
1 cup canned pumpkin puree
1 good baking apple such as Cortland or Northern Spy, grated (you should have 1 cup grated apple)
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup chopped walnuts

1
Preheat oven to 350 degrees. Grease a 9-inch loaf pan whatever way you please (I use Pam baking spray).
2
Whisk together the sugar and oil until blended, then add the eggs and pumpkin. Lay out two paper towels, stacked on top of one another. Lay the grated apples over the paper towels. Roll up the paper towels into a log and squeeze gently to remove excess juices from the apples. Add the grated apples to the pumpkin mixture and mix to combine.
3
In another bowl, stir together the flours, spices, salt, baking powder and baking soda. Add the pumpkin mixture to the dry ingredients and stir until combined. Mix in the walnuts and let batter rest for 15 to 20 minutes.
4
When ready to bake, pour the batter into the prepared loaf pan. Bake until the loaf is very dark and a tester inserted deep into the middle comes out clean, about 1 hour and 15 minutes. Transfer to a cooling rack and cool in pan for ten minutes, then turn onto rack to cool completely.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup olive oil, extra virgin or any other kind, 2 eggs, 1 cup canned pumpkin puree, and more.

Yes, The Pumpkin Bread I Can'T Stop Eating falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Pumpkin Bread I Can'T Stop Eating

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions