Apple Pumpkin Bread
on Sep 29, 2024, Updated Oct 07, 2024
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This is the most autumnal quick bread in the world, simple and sweet, and so easy to pull together.
I love plain pumpkin bread and make it as soon as the evenings start to get cool. But I really, REALLY love this apple pumpkin bread recipe, which has little bits of fresh apple in every bite. It’s the most autumnal quick bread I can think of, and if you bake at all, you probably have all of the ingredients on hand. Make it the moment you get back from an apple-picking expedition!
This recipe makes two loaves, which I highly encourage. You can eat one over a couple of days and freeze the other. Or, be a big sport and give it to a friend or neighbor or colleague. Guaranteed that you will be their favorite person for the week.
This is great for breakfast, a snack, tea, and even dessert, especially if you add a poof of whipped cream to the slices. During the holidays, try it with a glass of Homemade (egg-free!) Egg Nog or Cranberry Orange Shrub, or see below for other drink pairing ideas.
Also, try Perfect Pumpkin Bread, Pumpkin Zucchini Bread, and these adorable Mini Pumpkin Bread Loaves. And check out what to do with extra canned pumpkin!
Table of Contents
Apple Pumpkin Bread: This is the most autumnal quick bread in the world, simple and sweet, and so easy to pull together.
Ingredients
- Flour – Use basic all-purpose flour for this bread; either bleached or unbleached is just fine.
- Baking soda – For leavening.
- Ground cinnamon, cloves, and ginger – The combo of these three warms spices will fill your bread and your kitchen with the most heavenly smells.
- Kosher salt – Salt is not just for savory food! It elevates and amplifies the flavors of sweets and baked goods as well.
- Canned pumpkin puree – Make sure to use plain canned pumpkin, not pumpkin pie filling, which already has some spices added in. It’s much better to start with plain pumpkin and add your own spices, which will result in a cleaner, more pronounced flavor.
- Vegetable oil – This will make the bread super moist — it also makes the bread suitable for anyone with a dairy intolerance.
- Sugar – Use granulated sugar to sweeten this quick bread
- Eggs – For structure and lift.
- Apples – You can use pretty much any type of apple in this quick bread. Tarter apples, like Granny Smith, will give it a bit of tartness (as you would suspect), whereas a sweeter apple will offer up a softer apple flavor.
How to Make Pumpkin Apple Bread
- Prep the oven and pans: Preheat the oven to 350 degrees. Grease two 9 x 5-inch loaf pans.
- Mix the dry ingredients: Combine the flour, baking soda, cinnamon, cloves, salt, and ginger in a medium mixing bowl.
- Mix the wet ingredients and sugar: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, and sugar. Whisk in the eggs.
- Make the batter: Add the flour mixture in two batches, stirring just until barely combined (you should still see some streaks of flour, which will get blended once the apples are added).
- Mix in the apples: Add the chopped apples and stir just until evenly incorporated.
- Pour batter into pans: Scoop the batter into the two loaf pans and smooth the tops.
- Bake and cool: Bake for about 50 to 60 minutes, until a wooden skewer inserted into the middle of a loaf comes out clean. Cool the loaves in the pans on a wire rack for about 20 minutes, then turn them out of the pans and finish cooling them upright on the wire rack.
Storage
The pumpkin apple bread will keep for 2 days, well wrapped, at room temperature, or up to a week in the fridge. The loaves can also be frozen for up to 3 months. Defrost in the fridge overnight.
What to Serve with Apple Pumpkin Bread
More Recipes With Canned Pumpkin
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Apple Pumpkin Bread
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- 1 (15-ounce) can pumpkin puree (see Note)
- ¾ cup vegetable oil
- 2 cups sugar
- 4 large eggs (lightly beaten)
- 2 large apples (such as Granny Smith, MacIntosh, or McCoun; peeled, cored, and roughly chopped – about 2 cups)
Instructions
- Preheat the oven to 350 F. Grease two 9 x 5-inch loaf pans.
- Combine the flour, baking soda, cinnamon, cloves, salt and ginger in a medium mixing bowl.
- In a large mixing bowl whisk together the pumpkin puree, vegetable oil, and sugar. Whisk in the eggs. Add the flour mixture in two batches, stirring just until barely combined (you should still see some streaks of flour, which will get blended once the apples are added). Add the chopped apples and stir just until evenly incorporated.
- Scoop the batter into the two loaf plans and smooth the tops. Bake for about 50 to 60 minutes, until a wooden skewer inserted into the middle of a loaf comes out clean.
- Cool the loaves in the pans on a wire rack for about 20 minutes, then turn them out of the pans, and finish cooling them upright on the wire rack.
Quick, easy, and perfectly flavored. Will make this often.