This Pumpkin Apple Bread is a warm and cozy treat, packed with the goodness of fresh pumpkin and sweet apples. It’s perfect for any time of the day!
Every time I make this bread, the smell fills my kitchen, and I can’t resist sneaking bites before it’s fully cooled. Who can blame me? 😄
I love to enjoy a slice with my morning coffee. It’s like autumn on a plate, and it’s so easy to whip up! Plus, the leftovers (if there are any) make for a great snack!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can substitute with whole wheat flour for a nuttier flavor but it may make the bread denser. I’ve tried using spelt flour, which works well too.
Pumpkin Puree: Canned pumpkin is convenient and perfect here. If you have fresh pumpkin, roast and puree it for a fresher taste. Just make sure it’s well-drained to avoid soggy bread!
Apples: I recommend Granny Smith or Fuji for their firmness and tartness. If they’re unavailable, use any other firm apple, like Honeycrisp, but avoid overly soft varieties as they may turn mushy.
Sugar: The mix of granulated and brown sugar adds depth. You can replace some brown sugar with maple syrup for a different flavor, but adjust the liquid in the recipe accordingly.
Nuts: Walnuts or pecans give a nice crunch. If you want a nut-free version, simply skip them or substitute with pumpkin seeds for some texture.
How Do I Ensure My Bread isn’t Dry or Overmixed?
Mixing your batter correctly is key to a moist bread. Here’s how to do it:
- After combining the dry ingredients, fold them gently into the wet mixture until just combined. A few lumps are okay!
- Avoid overmixing; this creates a tougher texture by activating gluten too much.
- Check your oven temperature with an oven thermometer to ensure it’s accurate; an oven that’s too hot can dry out the bread.
Keep a close eye on the baking time. If your toothpick comes out with a few moist crumbs, it’s perfect!
How to Make Pumpkin Apple Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Fruits and Nuts:
- 1 cup peeled and chopped apple (firm apple like Granny Smith or Fuji)
- Optional: 1/2 cup chopped walnuts or pecans
Time Needed
This delicious recipe will take about 15 minutes to prep and another 55-65 minutes to bake. After that, let it cool for about 10 minutes before transferring it to a wire rack. In total, you’re looking at about 1 hour and 30 minutes until you can enjoy a warm slice of pumpkin apple bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to make sure your bread comes out easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves) until everything is well combined. This helps incorporate the leavening agents evenly.
3. Combine Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk or beat until the mixture is smooth and fully combined, making sure there are no lumps.
4. Combine Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined – be careful not to overmix; a few lumps are perfectly fine!
5. Add Apples and Nuts:
Fold in the chopped apples and optional nuts, distributing them evenly throughout the batter to ensure a delightful bite in every slice.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake the Bread:
Now, it’s time to bake! Place the loaf pan in the oven and bake for 55-65 minutes. Keep an eye on it; if the top starts to brown too quickly, loosely tent it with aluminum foil to prevent burning.
8. Cooling Down:
Once baked, take the bread out and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before you slice it up.
9. Serve and Enjoy:
Slice the bread and serve it plain or with a smear of butter or cream cheese for an added treat. Enjoy your moist, warmly spiced pumpkin apple bread — perfect for breakfast or a cozy afternoon snack!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind it will make the bread denser. For best results, try a mix of whole wheat and all-purpose flour.
How Should I Store Leftover Pumpkin Apple Bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze it for up to 3 months.
Can I Make This Recipe Vegan?
Absolutely! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). You can also use a plant-based oil or coconut oil instead of butter and ensure your sugars are vegan.
What Type of Apples Work Best in This Recipe?
Firm apples like Granny Smith, Fuji, or Honeycrisp work best for this bread. These apples hold their shape during baking and add a nice tartness that complements the pumpkin flavor.
