The Pumpkin Bread We Can’t Stop Eating

 

  • 1 cup sugar
  • 1/2 cup De Rustica olive oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 good baking apple (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 180 degrees. Grease a loaf pan whatever way you please.
  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.

Recipe from: https://f52.co/2PRZWR5