The Pumpkin Bread I Can't Stop Eating
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Author Notes: Happy Halloween! This pumpkin bread recipe is adapted from the "Morning After Pumpkin Bread" in my book, which in turn was adapted from Bon Appetit. This time I used half white and half wheat flour (you can use all white if that's all you have) and I lessened the sugar and put in a couple of chopped apples. (I was going to say "threw in" but then I remembered how Gabrielle Hamilton is against that kind of talk). She's also against optional ingredients. I may continue to use them. I don't think any recipe is a perfect paradigm. There are options. - Giulia Melucci
Makes 1 loaf, 6-8 servings
- 1 cup sugar
- 1/2 cup olive oil, extra virgin or any other kind
- 2 eggs
- 1 small can pumpkin (15 oz)
- 2 apples. chopped or pureed in a food processor
- 3/4 cups all purpose flour
- 3/4 cups 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 walnuts chopped
- Preheat oven to 350 degrees. Grease a 9-inch loaf pan whatever way you please. I use Pam baking spray. Beat sugar and oil until blended, then add the eggs, pumpkin, and chopped apples. 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 well combined, mix in walnuts, and pour batter into prepared loaf pan.
- Bake until a tester inserted into the middle comes out clean, about, a little over an hour. Transfer to a cooling rack and cool in pan for ten minutes, then turn onto rack to cool completely.
Tags: breakfast, Desserts, fall, fall, Halloween, kid-friendly, stir fry, tea time, travels well
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7 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I made this last night, but put it into a muffin tin + one mini loaf. I used freshly roasted and pureed butternut squash, but the liquids when mixed seemed too thin, so I added an extra 1/4 cup of flour to the dry ingredients. It worked perfectly! And they were absolutely delicious. The olive oil makes all the difference. Great recipe!! ;o)
over 1 year ago DebraD
"throw in" some fresh cranberries....fantastic addition. I once added 1/4 can of whole berries during Thanksgiving and the bread came out like a cake consistency. It was wonderful!!!
over 1 year ago pianogirl
Made this today with spelt flour (3/4 cup) and all purpose (3/4 cup) and reduced the sugar to 2/3 cup. The spelt was perfect and I didn't miss the extra 1/3 cup of sugar because of the sweetness of the apples. Very moist and delicious. Thanks for the great recipe!
over 1 year ago alasully
My recent pumpkin kick drew me to this recipe (as did its compelling title) -- one of my all-time favorite quick breads, I love the integration of apples and olive oil in this version. (Went crazy with the walnuts too -- "threw" some on top for a little extra crunch). Might have to pull this one into the weekly rotation.
over 2 years ago allie
I made these into mini-muffins for my kids last - were wonderful. I used all whole wheat flour (was aiming for healthy-ish breakfast muffins) and omitted the nuts and apples (my kids would pick them out), but next time will try adding those ingredients to the muffins meant for the grownups. Really liked using olive oil in baking.
over 2 years ago Giulia Melucci
I need to make this too! It's that time. And I still have a can of pumpkin left over from last year. I'll go all whole wheat too. I love whole wheat. Glad they were a success.
over 2 years ago allie
Next time, I will also experiment by adding a sprinkle of cinnamon sugar to the top of each muffin. Thanks for a lovely recipe.
over 2 years ago JSCooks
Cara Giulia -- I don't know about the "throw in" reference, but I am all in favor of optional ingredients! Especially with baking, too many people are scared off by the aura of precision, so much that they don't bake at all. If you produce a product for sale and must have it come out exactly the same every time, sure, you will have to weigh, measure, check temps, etc. However, if you wish to make use of what is available in season, or in your kitchen, then substitution and experimentation are required. Will you be happy with the result 100% of the time? No. (And that's true even with the best recipes -- so many variables are outside your control.) But if you don't play with your food, how will you ever discover something new? Thank you for the opportunity to rant!!
over 3 years ago KelseyTheNaptimeChef
I've made this from your book before, it is fantastic. I agree with your perspective on the writing, too - I "throw in" and have options with my recipes all the time! I like the additional of apples here.
over 3 years ago mariaraynal
Giulia, long ago I had the perfect pumpkin bread recipe, and I lost it. Much mourning ensued. This may be the perfect replacement. Love the addition of whole wheat flour, olive oil and apples. And, Amanda, your comment made me laugh!
over 3 years ago amanda
Amanda is a co-founder of Food52.
Love your headnote, Giulia. Glad to know our Piglet judges have terrorized the food52 community. Did you see that you posted this and within hours Mrs. Wheelbarrow had made it. Very cool.
over 3 years ago Giulia Melucci
I have been duly chastised. I will never say "throw in" again. I will have that phrase cleansed from the paperback edition of my book. But I'm keeping my options open. Yes, Mrs. Wheelbarrow and I are twitter intimates.