This post may contain affiliate links. Please read our disclosure policy.

This Pumpkin Apple Bread has all of those favorite warm fall flavors you love in the cool fall and winter months. Ridiculously moist and tender, this pumpkin bread makes an excellent breakfast, snack or even gift idea for fall!

Slices of Apple Pumpkin Bread.

With rainy, dreary fall weather comes an obsessive need to bake. Like, a lot. This recipe for Pumpkin Apple Bread is perfect, and easy to whip up during naptime.

Pin this recipe for later!Pin This

How to Make Pumpkin Bread with Apples

This is a very versatile recipe – you could add raisins or cranberries or even sub applesauce or yogurt for the oil to make it a healthier pumpkin bread recipe. It makes perfect muffins too. I actually like to do both – make a dozen muffins and one pan of bread. So yummy!

This pumpkin apple bread recipe will fill two 9-inch loaf pans. Make sure to grease them generously, or line them with parchment paper first for easy lifting.

Pro Tip!

Line loaf pans with parchment paper the goes up just two sides to act as handles for removing the bread from the pan. It will make your life so much easier!

A loaf of Pumpkin Bread with apples.
Two slices of Pumpkin Apple Bread.

What Kind of Apples Should I Use?

I almost always recommend granny smith apples for baking, because I love the tart flavor and they are crisp so they hold up really well and don’t get super mushy.

Other good options would be Honeycrisp, Galas, or other crisp, tart apple varieties. An apple with a more mealy texture, like Red Delicious, would just melt and not hold up in this recipe.

What Do You Eat Pumpkin Bread With?

This pumpkin apple bread is just begging for a simple butter spread, but here are a few more options for spreading:

  1. Homemade Apple butter
  2. Cinnamon butter
  3. Cream cheese

My daughter is a huge fan of using flavored butter AND cream cheese on her apple bread, so there’s always that option!

A slice of Pumpkin Bread with Apples spread with butter.

More Yummy Bread Recipes

Loaf of Pumpkin Apple Bread

Pumpkin Apple Bread

4.55 from 20 votes
This Pumpkin Apple Bread is ridiculously moist and tender with all of those favorite warm fall flavors you love in the cool fall and winter months.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 24 slices


  • 2 1/2 cups flour I use a combination of all-purpose and whole wheat flour
  • 2 cups white sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs lightly beaten
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups peeled cored and chopped apples (Granny Smith, Honeycrisp)
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • Preheat oven to 350 degrees F. Lightly grease 2-9″ bread pans and/or line with parchment paper.
  • In a large bowl mix flour, sugar, pumpkin pie spice, baking soda and salt, and set aside.
  • In a separate bowl, mix together pumpkin, eggs, and oil.
  • Add the pumpkin mixture to the flour mixture and stir just until moistened.
  • Gently fold in chopped apples and pour evenly into two 9″ bread pans.
  • Bake in the preheated oven for about 50 minutes to an hour, or until a toothpick inserted into the center comes out clean.


I almost always recommend granny smith apples for baking, because I love the tart flavor and they are crisp so they hold up really well and don’t get super mushy. Other good options would be honeycrisp, galas or other crisp, tart apple varieties. An apple with a more mealy texture, like Red Delicious, would just melt and not hold up in this recipe.
Keyword pineapple bread, pumpkin bread, pumpkin quick bread


Calories: 167kcalCarbohydrates: 29gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 100mgPotassium: 53mgFiber: 1gSugar: 18gVitamin A: 1615IUVitamin C: 1mgCalcium: 9mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Pumpkin Apple Bread title
Pumpkin Apple Bread collage

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

4.55 from 20 votes (13 ratings without comment)

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Becky says:

    Suddenly I’m so confused. After reading the comments I wasn’t sure on how much flour I should have used. I used 1 cup all purpose and 1 cup and half wheat. Well see what happens….

    1. Kristin Maxwell says:

      When in doubt, always follow the recipe rather than the comments. 🙂

      1. Becky says:

        I followed the recipe and it was yummy. I said “was” cause they were gone in a day.

        1. Kristin Maxwell says:

          Sweet! Glad you enjoyed the recipe.

  2. Peggy says:

    Excellent, moist bread. This was easy to make. It took only about 45 minutes to bake. I will definitely bake this again!

    1. Kristin says:

      Love the feedback Peggy! Thanks for stopping by.

  3. Lisa says:

    I’ve made this twice now and it’s very good! I’ve gifted two loaves, took one on a camping trip, and I have one in my freezer. Everybody loves it! It’s easy to make and definitely a keeper. Thank you for the recipe!

    1. Kristin says:

      You are so welcome Lisa! Thanks for stopping by. (Awesome feedback)

  4. Rebecca Payne says:

    Another one so yummy and good during this Fall Season.

  5. Kate says:

    Has anyone ever tried making this gluten free?

  6. Deb says:

    Great easy recipe. I decided to reduce the sugar significantly (1/2 c for the full recipe)
    I also added 1.5c of grated apple in addition to 1.5c of chopped apples
    Very moist and could not tell reduced sugar. I will certainly ad more spice next time as I really like spices

    1. Kristin says:

      Sounds tasty! Thanks for stopping by Deb

  7. Calli says:

    Made this for a work potluck and people were raving.

    I used honeycrisps, baked it in a 9×13 disposable pan instead & served it cut up brownie-style. Only major change was I reduced the sugar. Thank you!

    1. Kristin says:

      You are so welcome Calli, thank you so much for taking the time to leave some positive feedback.

  8. KAY says:

    Do you mean 1 1/2 c. whole wheat flour?

    1. Kristin says:

      I vary what I use, but you’re right, that ratio is off. I changed it. Thanks!

  9. Natalie says:

    Looks so moist and delicious! I love pumpkin anything ♥

    1. Kristin says:

      Thank you!
      Thank you for stopping by!

  10. Anne Mortensen says:

    This bread was absolutely moist and delicious! It was super easy, too! I used a mixture of yogurt and applesauce instead of oil and half white and wheat flour. I didn’t have pumpkin pie spice so I used about 1 top of cinnamon and 1/2 of nutmeg.

  11. Janet says:

    I want to make this but just have a few questions. If I do not have pumpkin pie spice, what else can I use? Also above the recipe it says it makes 1 bread pan but in the recipe directions you say to butter 2 bread pans. Just checking. Thanks.

    1. kat says:

      This is our after Halloween breakfast! Can’t wait to try it!
      Pumpkin pie spice is cinnamon and nutmeg. I would split it about 2/3 cinnamon and 1/3 nutmeg. Sometimes I do half and half to nake it spicier.

  12. Monica says:

    Hi, I was just wondering if you used the 14.5 oz can of pumpkin or the larger 29 oz can. Thanks, can’t wait to try it!

    1. Kristin says:

      Hi Monica, You can use either – it only calls for 1 cup. Just depends on how much you want leftover for other recipes. 🙂

  13. Dana says:

    Can’t wait to try this – two perfect fall flavors together!

  14. Briana says:

    Really excited to try and share the pumpkin apple bread! Love your site!

  15. Katie says:

    Yum! I love all things apple and pumpkin–this bread has my name all over it! 🙂

  16. Danielle says:

    I’m guessing its 1 cup All-Purpose flour, and 1 1/2 cups whole wheat? This looks absolutely delicious and I’m getting ready to chop my apples now. What kind of apples did you use?

    1. Kristin says:

      Yes that’s right for the flour. Thanks for noticing, I will change that now. For the apples I used lunchbox size Galas. But you can use any crisp apple that you like. I would probably just avoid red delicious since they tend to be softer.

      1. Danielle says:

        Awesome! Galas are my favorite and I always have some on hand! Thanks!!

        1. Kristin says:

          Great! Let me know how it turns out!!

          1. Danielle says:

            So, it’s in the oven now. I split it up between one loaf pan and a muffin pan. Do I cook the muffin pan the same amount of time as the loaf pan?

          2. Kristin says:

            Yes I’d say about 25-30 minutes for the muffins. Because there’s a couple of things in the oven you need to watch it and test after about 25 minutes.