Pumpkin Apple Bread

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.

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.


A loaf of 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!

Two slices of Pumpkin Apple Bread.


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.


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.

If you enjoyed this Pumpkin Apple Bread recipe, you may also enjoy:

Social media image of Zucchini Carrot Oatmeal Muffins

Tools used to make my Pumpkin Bread recipe:

9-inch Loaf Pans: These are great and affordable, and come in a set of two.

Parchment paper – I prefer parchment to foil; it’s just easier to work with and is just as nonstick. Plus it just looks prettier!

Chef Knife: This is my favorite and the one that I use in my kitchen all day long.

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Loaf of Pumpkin Apple Bread

Pumpkin Apple Bread

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 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Snack
Cuisine American
Servings 2 loaves


  • 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 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 apples (Granny Smith, Honeycrisp)


  • 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.

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.

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  1. 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!

  2. 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

  3. 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!

  4. 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.

  5. 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. 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.

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

  7. 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. 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. 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. 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.