Fall
The Pumpkin Bread I Can't Stop Eating -- You Can Add Chocolate Chips
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67 Reviews
baker50
October 6, 2019
I made this and it was great. I have two suggestions:
1. Don't waste the apple juice! Squeeze it into a bowl for later use. One potential use is if you turn this pumpkin loaf into a sweet. I add chocolate chips and once baked, I mix a little of the apple juice with some confectioners sugar and drizzle over the top.
2. You begin with the standard direction to preheat the oven, however at the end of the recipe there is a wait time of 15 minutes. You might want to save everyone some energy and note that you can turn on the oven to preheat after combining all the ingredients but before the resting time.
1. Don't waste the apple juice! Squeeze it into a bowl for later use. One potential use is if you turn this pumpkin loaf into a sweet. I add chocolate chips and once baked, I mix a little of the apple juice with some confectioners sugar and drizzle over the top.
2. You begin with the standard direction to preheat the oven, however at the end of the recipe there is a wait time of 15 minutes. You might want to save everyone some energy and note that you can turn on the oven to preheat after combining all the ingredients but before the resting time.
Émilie R.
November 8, 2018
Very yummy bread. I used less sugar, only all-purpose flour, and maple-roasted almonds instead of walnuts, but otherwise followed the recipe to a tee, and it worked out quite nicely. Thanks!
Taylor S.
October 8, 2018
This is a decent enough loaf but I've made many better ones. I followed the recipe exactly except substituted raisins for the apple and cut the sugar to 1/2 c. instead of 1 c. Yes, I realize this might be why the recipe is just ok, but I like other ones (such as Tartine) better!
K.V.
November 17, 2018
If you make substitutions to a recipe, the review should reflect those modifications and not the actual recipe itself.
emanne
February 4, 2020
I feel like subbing raisins for apples would make it a wildly different texture, since the apples are going to give the cake the moisture.
Kate V.
October 16, 2017
I'll definitely make this again! I used fresh Jarrahdale pumpkin, puréed with a banana for sweetness. Australian pumpkins just aren't the same as canned Libby's! Thanks to the other readers I added the cranberries, which turned out to be my favourite part. Also, I never buy paper towels, so I just squeezed the juice out of the apple- drink that!
Maryellen G.
October 15, 2017
Just a few substitutions; sweet potato instead of canned pumpkin (because we had a bumper crop this year) and coconut oil instead of olive oil. Great, moist texture and excellent flavor.
leloup
September 30, 2017
Made this today with a few modifications for celiac and ingredients I had on hand. I used Trader Joe's pre-mixed gluten-free flour (potato starch, brown & white rice, tapioca). I also subbed in unsweetened applesauce instead of the grated apple. Perhaps b/c of this particular gluten-free mix, I didn't need more than the prescribed 1.5 c. to compensate for the extra liquid in the applesauce. I halved the amount of sugar (1/2 c instead of 1 c.) and added 1 tsp of vanilla.
I don't generally care for the flavor of olive oil in baking and I didn't like it here either. If I make these again, I'd replace the 1/2 c. olive oil with 1/4 c. coconut oil + 1/4 c. applesauce and perhaps add a mashed up ripe banana for sweetness. The TJ gluten-free mix worked well with the level of moisture in the recipe. The bread was dense and not at all dry, but of course wasn't as flavorful as it could have been. An almond-flour base would probably be better.
I don't generally care for the flavor of olive oil in baking and I didn't like it here either. If I make these again, I'd replace the 1/2 c. olive oil with 1/4 c. coconut oil + 1/4 c. applesauce and perhaps add a mashed up ripe banana for sweetness. The TJ gluten-free mix worked well with the level of moisture in the recipe. The bread was dense and not at all dry, but of course wasn't as flavorful as it could have been. An almond-flour base would probably be better.
leloup
October 13, 2017
Made this again using different substitutions for a slightly healthier bread with less sugar and oil:
In place of 1 c. sugar, I used 1/3 c. sugar + 1 banana. Adding 1 tsp. of vanilla also helps add a sense of sweetness without sugar.
In place of 1/2 c. olive oil, I used 1/4 c. coconut oil + 1/4 c. unsweetened applesauce.
In place of 1 c. grated apple, 1 c. applesauce (I used a total of 1 1/4 c. applesauce).
For the flour mixtures, I substituted 1 1/2 c. Trader Joe's gluten-free flour mix.
I used the whole can of pumpkin and three eggs instead of two for density.
This version was even better. Perfect sweetness, density, and moisture. Definitely my new go-to bread.
In place of 1 c. sugar, I used 1/3 c. sugar + 1 banana. Adding 1 tsp. of vanilla also helps add a sense of sweetness without sugar.
In place of 1/2 c. olive oil, I used 1/4 c. coconut oil + 1/4 c. unsweetened applesauce.
In place of 1 c. grated apple, 1 c. applesauce (I used a total of 1 1/4 c. applesauce).
For the flour mixtures, I substituted 1 1/2 c. Trader Joe's gluten-free flour mix.
I used the whole can of pumpkin and three eggs instead of two for density.
This version was even better. Perfect sweetness, density, and moisture. Definitely my new go-to bread.
Laura
September 24, 2017
Could you give us a recipe with less sugar. 1 cup seems excessive for a non dessert bread.
Steven W.
September 24, 2017
with that much olive oil no wonder it's moist...plus is has grated apple and pumpkin in it...how could it be dry?
taco_cat
December 11, 2016
I made this last night but I didn't have apples or whole wheat flour. Skipped the apples and used a total of 1 and 2/3 all purpose flour instead. Turned out wonderful!
Monica G.
November 20, 2016
This was delicious! I substituted half the shredded apple for fresh grated tumeric, added extra pumkin, some ground flax, upped the spices and a sugar/pumpkin seed topping, baked it for just under the 1:15 time. Moist and flavorul!
Andrea D.
November 14, 2016
Recipe developers and bakers out there: please, please, please come up with a pumpkin bread recipe that uses the whole 14 oz. can of pumpkin puree. And please don't suggest I use the leftover puree for other pumpkin recipes. Maybe this recipe could skip the grated apples and just use 14 oz. of pumpkin puree? Does anyone want to try this and report back?
Patrice
November 14, 2016
My suggestion? Although not the most convenient, but certainly the best flavor- stop using canned. Buying a fresh pumpkin and cooking takes a bit of time, but the rewards are so astronomically worth it. I have converted many a canned pumpkin user to using fresh (or fresh from your freezer) pumpkin.
But on the other hand- there is no harm in using the excess pumpkin from your can in the recipe. It will only add moisture and flavor- or if you have a dog, pour the remaining pumpkin over his/ her food. Pumpkin is an exceptional filler for dogs.
But on the other hand- there is no harm in using the excess pumpkin from your can in the recipe. It will only add moisture and flavor- or if you have a dog, pour the remaining pumpkin over his/ her food. Pumpkin is an exceptional filler for dogs.
Ticketytwo
November 14, 2016
The grated apples make it moist and give it a nice taste so I wouldn't skip that
Deedledum
November 30, 2017
Don't give your dog too much pumpkin at once. Just one tbsp. a day! (It will act like Metamucil
Patrice
October 22, 2016
I'm sorry, but this was terribly disappointing. I made the bread with fresh pumpkin. The bread baked as it should, but it does not have the flavor and is not as moist as my standard recipe.
Claire S.
October 30, 2016
I'm glad we had the same reaction - glad I'm dumping this on my coworkers and not bringing it to some meaningful event!!!
Patrice
November 14, 2016
I did the same thing! I actually doubled the recipe- BIG mistake. Sent some to my son who was recently deployed to Turkey and brought the other loaves in to work.
Patrice
October 1, 2017
Natalia, not sure how I could share my recipe. I'm not a food blogger and not sure if posting my recipe here is appropriate?
Amelia
October 1, 2016
Second time I have made this and it's so delicious. The olive oil and wheat flour absolutely make it.
wenz
August 26, 2016
I like this recipe. I made the bread but it doesn't look like the picture shows ;-( I think the problem is the pumpkin puree is too wet. I used an organic can food. Can you suggest one brand to use? Next time I'll try to make fresh one too. Thanks.
galsmu
October 24, 2015
Great flavor! After reading all the comments I made a few minor changes - doubled the cinnamon and nutmeg and added another 1/4 cup of flour to tighten up the batter. Turned out great.
HJC
January 21, 2015
Loved this recipe! My canned pumpkin also made the final mix a bit too wet, so I added a few tablespoons of wheat germ & flax seed (because who doesn't want the extra nutrients?!), and reduced the white sugar so I could add chocolate chips. Finally, I added chia seeds, because I love how they give a nice texture addition to quick breads, but that's just a personal preference. Will definitely make again!
Eliza
December 12, 2014
This bread was delicious! A made a couple of changes that I think made it even better. I did not use the apple - instead, to give it some freshness, I added fresh zest from one orange. I used just short of 1 cup of sugar, because I created a sugar crust that I sprinkled on top of the bread before baking. The crust consisted of about a teaspoon of course sugar, a hefty pinch of seasalt, and a sprinkle of cinnamon and cloves. I also mixed in an extra 1/5 cup of flour at the end because I was worried reading the previous comments.
The bread turned out perfectly!! It rose beautifully and the crunchy crust makes it extra amazing.
Thanks for this recipe :)
The bread turned out perfectly!! It rose beautifully and the crunchy crust makes it extra amazing.
Thanks for this recipe :)
ghainskom
November 22, 2014
I skipped the apple because I have someone allergic in my household, Nd this turned out great!
Auntie A.
November 6, 2014
I made this bread yesterday and it turned out quite well . . . in fact, I think my loaf looks better than the one pictured! I was sure to squeeze all of the moisture out of the shredded apples as I could, and I cut back a bit on the amount of sugar (to about 2/3 cup). It baked in 75 minutes in my 9" loaf pan. Next time, I might ratchet-up the spices a bit as I like spicy cakes.
Scribbles
October 23, 2014
I made this with fresh pumpkin puree - delicious! I will make it again and agree with cutting back on the amount of sugar. Fab cross between a breakfast treat and a dessert...thanks!
Hemz7781
October 23, 2014
This was insanely good - I made a double batch and used only 1 2/3 c. sugar. I also made these as muffins (a double batch made 22 muffins) that took 15-20 minutes to bake. I agree with previous commenters that the olive oil is really key to giving this a more complex flavor. I think next time I will reduce the sugar to 1 1/2 c. for a double batch.
cbelako
September 21, 2014
I made this today using mini loaf pans, and it's disappearing fast. Baking time was about 1 hour. I used only one apple, and added some cranberries. Lovely stuff.
LPW2000
March 28, 2014
Is the recipe as of this date corrected?
Stephanie B.
March 28, 2014
Yes. The current version of the recipe has been updated. Let us know if you run into any issues.
Stephanie B.
February 13, 2014
Thanks everyone for let us know there were problems with this recipe. Based on feedback about the way the loaf was baking, we've re-tested this recipe and made some changes to make sure the loaf turns out.
Lynn T.
February 8, 2014
I chose this to make 5 loaves for a ladies breakfast this morning, and I have baked it for almost 2 hours, and now the bottoms are burning, and the inside of the bread is still like a solid pudding. ick. Such a waste of so many ingredients. This is the first time I've ever had a quick bread recipe fail. :(
cookinalong
February 8, 2014
I had a similar result the first time I made it and was only seduced into trying it again because it smelled so great, even though it was inedible. I thought about it some and decided to follow AntoniaJames' lead (because you cand NEVER go wrong doing that!) and make it in muffin tins. Another commenter has used mini loaf pans, which sounds like a good plan, too. Another thing to consider is the brand of canned pumpkin. First time, I used an organic brand I found in Whole Foods and recall it seemed very loose. It poured out of the can. I probably should have drained it. Second time around I went for the good old standby, Libby's. Since apples and pumpkins are natural products, water content and consistency will vary, so you have to go off the page sometimes. It's so disappointing when you're baking something for guests and you have a flop! I feel your pain! But with a bit of revising, this recipe can work.
Judithaltman
January 30, 2014
Unfortunately I had the same experience as others. I made the recipe as specified (9 inch loaf pan). Way too wet! Baked for over an hour and a half and it was more like a pudding than a bread. Very disappointing to find such an "off" recipe here on Food52. I don't recommend making this.
Liming M.
January 12, 2014
"The Pumpkin Bread I can't stop eating" is a misleading title for this recipe.
Luba
January 8, 2014
Turned out delicious! I used fresh baked pumpkin (about 13oz) and just one large apple, chopped by hand. Since a few comments mentioned the batter being too runny and taking too long to cook, I used 4 mini loaf pans. This worked out perfectly and they were done in an hour. Also, I left out the nuts since I didn't have any on hand. Still delicious.
cookinalong
December 31, 2013
Is there some reason to use olive oil rather than something more neutral like canola or safflower oil?
maro H.
December 30, 2013
If you intend to make this you will not get what you expected. You will be sadly disappointed in the final product. It is barely edible. I cooked mine for 2 hours because it was very wet on in the inside. Worse thing I ever tasted. You should delete this recipe from your website so that you do not lead innocent cooks spend time and money and get nothing in return.
nolongrecipes
December 1, 2013
Seems like a couple of the commenters had issues with the batter being too runny. I wonder if shredding the apples instead of pureeing them would help with that. When you puree them in the food processor, what consistency do you aim for? Oatmeal-y, or applesauce-y? Also maybe the variety of apple matters? Some are juicier than others. Would love to hear your comments about this. Thanks!
Sabine G.
September 16, 2013
I made this last week. The only thing I changed was the addition of dried cranberries. I'd have to agree with Antonia that my batter was much too runny. Unfortunately, I didn't add any extra flour and my loaf came out just a bit too moist (even after baking for 1.5 hours) . I'll add a little extra flour next time and I have a feeling that I'll have the perfect recipe! The flavors are SO wonderful together.
AntoniaJames
November 21, 2012
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)
DebraD
March 11, 2012
"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!!!
pianogirl
January 15, 2012
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!
alasully
November 4, 2011
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.
allie
October 19, 2010
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.
Giulia M.
October 19, 2010
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.
allie
October 19, 2010
Next time, I will also experiment by adding a sprinkle of cinnamon sugar to the top of each muffin. Thanks for a lovely recipe.
JSCooks
September 28, 2010
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!!
Kelsey B.
November 2, 2009
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.
mariaraynal
November 1, 2009
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!
Amanda H.
October 31, 2009
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.
Giulia M.
November 2, 2009
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.
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