This tasty Apple Pumpkin Bread is perfect for fall! It’s moist, fluffy, and packed with sweet apples and warm spices that make your kitchen smell amazing.
Every bite is like a hug from autumn! I love to enjoy a slice with my morning coffee, because who can resist? It’s the perfect treat for cozy gatherings!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Pumpkin Puree: Always choose pure pumpkin puree, not pumpkin pie filling that has added sugar and spices. If you can’t find pumpkin, use mashed banana for a twist!
Granulated Sugar & Brown Sugar: I love the combination for depth in sweetness, but you can use coconut sugar or a sugar substitute if you’re watching calories.
Apples: Granny Smith apples are my favorite for their tartness, balancing the sweetness. You can also use Fuji, Honeycrisp, or any apples you enjoy.
Nuts: Walnuts add great texture and taste, but feel free to skip them or use seeds like sunflower seeds for a nut-free version.
How Do I Ensure the Bread is Light and Fluffy?
Mixing properly is key! Overmixing can make your bread tough. Here’s how to get it just right:
- Combine dry ingredients first, then mix wet separately. This helps with even distribution.
- When adding wet to dry, stir gently until just mixed. A few lumps are okay!
- Letting the mixture sit too long can create a dense bread, so move quickly to the next step.
And remember, if your toothpick comes out with a few crumbs, it’s perfect! Let it cool to let the flavors settle in even more.
How to Make Apple Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups diced peeled apple (a tart apple like Granny Smith or a blend)
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
Time Needed:
This delicious Apple Pumpkin Bread takes about 15 minutes to prepare, with an additional 60-70 minutes of baking time. After that, you’ll want to let it cool for about 15 minutes before slicing. So, a total of about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blends the flavors and ensures your bread is well-seasoned!
3. Combine the Wet Ingredients:
In another bowl, lightly beat the eggs. Then, add the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Mix everything together until well combined. You want it to be smooth and creamy!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined—it’s okay if there are a few lumps. Overmixing can make the bread tough, so be careful here!
5. Add Apples and Nuts:
Gently fold in the diced apples and chopped nuts, if you’re using them. This adds an extra crunch and flavor!
6. Pour the Batter:
Pour the batter into your prepared loaf pan, spreading it evenly. This helps it bake uniformly.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, it’s ready!
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
9. Serve and Enjoy:
This bread is delightful served warm or at room temperature. You can enjoy it plain, or spread a bit of butter or your favorite topping. It’s perfect for breakfast or as a snack!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, you’ll need to roast or steam and then puree it until smooth. About 2-3 cups of raw pumpkin will yield the 1 cup needed for this recipe once puréed.
How Do I Store Leftover Bread?
Store any leftover Apple Pumpkin Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then in foil!
Can I Substitute the Eggs?
Yes! If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, allowed to sit until it thickens) per egg.
What Kind of Apples Work Best for This Recipe?
Tart apples like Granny Smith work wonderfully as they balance the sweetness of the bread. However, you can also use sweeter varieties like Honeycrisp or Fuji for a different flavor profile. Just make sure to peel and dice them evenly!
