Pumpkin Spice Loaf
This bread is fan-freaking-tastic. Trust me. I've made it at home, at school and the result is always the same - people go crazy for it. There's a little bit of leg work involved with shredding the apples but trust me, it's worth it. I've made it a few times, full sugar and half sugar and while different they both taste great. Feel free to adjust the sugar quantity to your tastes. Enjoy!
Get it together:
1 cup sugar (can use coconut palm sugar as a substitute and still tastes great!)
1/2 cup olive oil
1 cup canned pumpkin puree
1 good baking apple (approximately 1 cup grated)
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 + extra for topping
Mix it up:
1 Preheat oven to 350 degrees. Grease a 9-inch loaf pan
2) Mix together the sugar and oil until blended, then add the eggs and pumpkin.
3) Strain the excess juice from the grated apples by placing apples into a colander and cover with paper towel, pressing down to extract the juice. Repeat as needed. Let apples sit for several minutes to drain.
4) Add the grated apples to the pumpkin mixture and mix to combine.
5) In another bowl, stir together the flours, spices, salt, baking powder and baking soda.
6) Add the pumpkin mixture to the dry ingredients and stir until combined. Mix in the walnuts and let the batter rest for 15 to 20 minutes.
7) When ready to bake, pour the batter into the loaf pan. Bake until the loaf is very dark and a tester inserted deep into the middle comes out clean, about 60 - 75 minutes.
8) Transfer to a cooling rack and cool in pan for ten minutes, then turn onto rack to cool completely.
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