The Pumpkin Bread I Can't Stop Eating

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A pumpkin bread true to its name.

If you’re on the hook for Christmas morning breakfast and you’re feeling a bit cheeky about the whole thing, how about The Pumpkin Bread I Can't Stop Eating?

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.

The Pumpkin Bread I Can't Stop Eating by Giulia Melucci

Makes 1 loaf, 6 to 8 servings

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 

See the full recipe (and save and print it) here.

Photo by James Ransom