This apple walnut pumpkin cake started off as a bread, but became more of a cake. Actually, I initially woke up wanting to bake banana bread. Then it became banana cream cheese bread. Then it became…. this.
It has a cream cheese topping, creating a fluffy top, as opposed to a crustier one. It can have a decorative white layer *from the cream cheese) on top too, but you would need to cover it with foil about 35 minutes into the baking process, otherwise it will start to brown. The apple slices are Granny Smiths, which hold their shape, brown nicely at the edges, and develop a nice sweet-tart flavour throughout the baking process. There are also chocolate chips here – I thought perhaps it would be a bit much to add so many ingredients, but oh… they go so nicely baked into the pumpkin and complement the crunch of the walnuts so well,
Apart from the huge quantity of sugar, this is actually a fairly healthy and filling bread. The walnuts and eggs pack in protein to kick off the morning, whilst the apples add texture, and chocolate add flavour. Pure pumpkin puree also adds to the health factor.
This is more of a cake than a bread because the batter of ‘extra ingredients’ far outweighs the flour content. There is actually very little flour in here, only one cup, so you need to patient and gentle with it as it bakes and cools. Next time however, I may add an extra half cup just to help structure it a little, as it is a very wet and heavy batter. Inspired by Averie’s pumpkin bread.
Ingredients – Makes 1 loaf
– 1 egg
– 1 cup pumpkin puree, homemade or store bought
– 3/5 cup sugar
– 1/4 cup vegetable oil
– 1/4 cup plain yogurt
– 2 tsp cinnamon
– 1 tsp nutmeg
– 1 tsp all spice
– 1 tsp salt
– 1 1/2 tsp baking powder
– 1 cup all purpose flour
– 1/4 cup chocolate chips
– 1/3 cup walnut pieces
For Cream Cheese Topping (Optional)
– 1 egg
– 4 tbsp cream cheese
– 1/4 cup sugar
– 2 heaping tsp apple butter/apple sauce
– 2/3 Granny Smith apple, sliced
1. Preheat oven to 375F. Grease a bread or cake pan (next time I will do this in a cake pan, so it doesn’t have to rise as much).
2. Whisk the egg. Add all the other ingredients minus the chocolate chips and walnut pieces and combine until you create a lumpy consistency. Try not to over mix, or your bread/cake will come out less soft (pumpkin is very forgiving and will give you a soft, moist consistency). Fold in the chocolate chips and walnuts.
3. Pour the batter into your pan.
4. Blend the egg, cream cheese, sugar and apple butter in a blender until you get a liquid consistency. Pour over cake batter and layer Granny Smith apples decoratively. Note that the cream cheese topping will rise quickly but will take time to solidify whilst the rest of the cake bakes.