While most pumpkin breads tend to be on the drier and heavy side, Giulia Melucci -- as is her wont -- has given this staple a little twist. The result in a highly moist and surprising holiday staple, but one that requires a little extra time in the oven.
This bread has all the traditional spices, but employs olive oil and some apples, which contribute greatly to its moisture. But that also means a fairly long cooking time;I could not get this mama baked in under 90 minutes. So wake up first, please, or make it the night before -- an even better idea.
The fruit in this may throw off some purists but keep an open mind.
“Is there something in this?” asked one niece.Then a nephew weighed in. “Perfect consistency! It melts in your mouth! I think the secret ingredient is ginger.”
No. There is no ginger. Maybe nutmeg?
Nuts, as ever, are optional; I would prefer pecans.
In short, this is a great treat for those who like their pumpkin breads on the moist side, and who enjoy a morning debate about pumpkin breads we have known. Now, we’re moving on to Bûche de Noël.
1 cup sugar 1/2 cup olive oil 2 eggs 1 small can pumpkin (15 ounces) 2 apples, chopped or pureed in a food processor 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 walnuts, chopped
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).