Pumpkin Apple Bread made with Temecula Olive Oil Company’s Olivum Late Harvest Reserve Extra Virgin Olive Oil.
Ingredients
- Pumpkin Apple Bread Topping
- 1 tablespoon flour
- 5 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon softened unsalted butter
- 3 cups flour
- 3/4 teaspoon salt
- 2 teaspoons baking soda
- 1-1/2 teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1-16 ounce can solid-pack pumpkin
- 3/4 cup TOOC Olivum Late Harvest Extra Virgin Olive Oil
- 2-1/4 cups sugar
- 4 large eggs, beaten
- 2 granny smith apples, peeled and chopped
Pumpkin Apple Bread
Preparation
Make the topping: In bowl combine flour, sugar and cinnamon and then butter-combine until mixture resembles coarse meal. Preheat the oven to 350 and butter 2 loaf pans (9x5x3 inches). In large bowl sift all the dry ingredients. In another bowl whisk together pumpkin, oil, sugar and eggs. Add the flour mixture, stirring until the mixture is well combined. Fold in the apples and divide the batter between the pans. Sprinkle the topping evenly over the loaves. Bake in the middle of the oven about 50 minutes, or until a tester comes out clean. Let the pans cool on a rack in the pans for 45 minutes, then remove them from pans. Makes 2 loaves.
