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.

No additional tips available.

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

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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.

The Pumpkin Bread I Can'T Stop Eating

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