Why I’ll Love This Recipe
I enjoy how the pumpkin keeps the bread soft and moist while the apples add natural sweetness and a pleasant texture. The blend of cinnamon, nutmeg, and cloves fills my kitchen with an irresistible aroma as the bread bakes. I also appreciate that this recipe is easy to prepare and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Pumpkin pie spice
- Pumpkin purée
- Apple, peeled and diced or grated
- Brown sugar
- Granulated sugar
- Eggs
- Vegetable oil or melted butter
- Vanilla extract
- Chopped walnuts or pecans (optional)
Directions
- I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and pumpkin pie spice in a large bowl.
- I mix the pumpkin purée, brown sugar, granulated sugar, eggs, oil, and vanilla extract in another bowl until smooth.
- I gradually add the wet ingredients to the dry ingredients and stir until just combined.
- I gently fold in the diced or grated apple and the chopped nuts if I am using them.
- I pour the batter into the prepared loaf pan and smooth the top.
- I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- I slice and serve the bread once it has cooled.
Servings and Timing
- Servings: 10 slices
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Variations
- I add raisins or dried cranberries for extra sweetness.
- I mix chocolate chips into the batter for a dessert-style loaf.
- I replace walnuts with pecans for a buttery crunch.
- I use whole wheat flour for part of the flour to create a heartier texture.
- I sprinkle cinnamon sugar or pumpkin seeds over the batter before baking.
- I drizzle a simple vanilla glaze over the cooled loaf for extra sweetness.
Storage/Reheating
I store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. I warm individual slices in the microwave for about 10–15 seconds or toast them lightly before serving. This bread also freezes well for up to 3 months. I wrap it tightly in plastic wrap and foil before freezing, then thaw it overnight at room temperature when I am ready to enjoy it.
FAQs
Which apples work best for this bread?
I like using Honeycrisp, Granny Smith, Fuji, or Gala apples because they hold their shape well and provide excellent flavor.
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes. I use smooth homemade pumpkin purée as long as I drain any excess moisture before adding it to the batter.
How do I know when the bread is fully baked?
I insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs, the bread is ready.
Can I make this recipe into muffins?
Yes. I divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 20–25 minutes.
Can I prepare this bread ahead of time?
Yes. I often bake it a day in advance because the flavors become even richer after the loaf has rested overnight.
Conclusion
I keep making this Apple Pumpkin Bread because it is soft, moist, and filled with cozy fall flavors. The combination of pumpkin, fresh apples, warm spices, and a tender crumb creates a comforting loaf that is perfect for breakfast, snacking, or sharing with family and friends. It is one of my favorite baking recipes whenever I want a homemade treat that celebrates the best flavors of the season.
PrintApple Pumpkin Bread
This Apple Pumpkin Bread is a moist, flavorful loaf filled with pumpkin purée, fresh apples, and warm fall spices. It’s perfect for breakfast, dessert, or an afternoon snack with a cozy homemade touch.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp pumpkin pie spice
- 1 cup pumpkin purée
- 1 medium apple, peeled and diced or grated
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and pumpkin pie spice in a large bowl.
- In a separate bowl, mix the pumpkin purée, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the diced or grated apple and the chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve once fully cooled.
Notes
- Add raisins, dried cranberries, or chocolate chips for extra flavor.
- Substitute pecans for walnuts if preferred.
- Replace part of the all-purpose flour with whole wheat flour for a heartier loaf.
- Sprinkle cinnamon sugar or pumpkin seeds over the batter before baking.
- Drizzle with a simple vanilla glaze after cooling for added sweetness.
- Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 19 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
