This Pumpkin Apple Bread has all of those favorite warm fall flavors you love in the cool fall and winter months.
It’s shaping up to be a rainy fall day her in Southern California – our first “storm watch” of the season! Yes, they really do call it “Storm Watch” when we have a 50% chance of rain. Either way, I’m just excited to get to where my new boots! (See that cute outfit I’m wearing in my photo in the sidebar? Yup, same outfit I’m wearing right now as I type this post! Love.) Of course with rainy, dreary 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.
This is a very versatile recipe – you could add raisins or cranberries or even sub applesauce or yogurt for the oil. It makes perfect muffins too. I actually like to do both – make a dozen muffins and one pan of bread. So yummy!
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Pumpkin Apple Bread
Ingredients
- 2 1/2 cups flour (I use 1 cup all-purpose and 1/2 cups whole wheat)
- 2 cups white sugar
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 cups peeled, cored and chopped apple
Instructions
- Preheat oven to 350 degrees. Lightly grease 2-9" bread pans.
- 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 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.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
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?
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.
Awesome! Galas are my favorite and I always have some on hand! Thanks!!
Great! Let me know how it turns out!!
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?
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.
Yum! I love all things apple and pumpkin–this bread has my name all over it! š
Really excited to try and share the pumpkin apple bread! Love your site!
Can’t wait to try this – two perfect fall flavors together!
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!
Hi Monica, You can use either – it only calls for 1 cup. Just depends on how much you want leftover for other recipes. š
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.
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.
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.