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!
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.
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!
WHAT KIND OF APPLES SHOULD I USE FOR THIS PUMPKIN APPLE BREAD RECIPE?
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:
- Homemade Apple butter
- Cinnamon butter
- 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!
If you enjoyed this Pumpkin Apple Bread recipe, you may also enjoy:
- Pumpkin Bread with Chocolate Chips
- Pumpkin Bread with Streusel Topping
- Pumpkin Bread Pudding
- Cinnamon Apple Bundt Cake Recipe
- Easy Microwave Apple Crisp in a Mug
- Whole Wheat Zucchini Carrot Oatmeal Muffins
- Caramel Apple Brownies
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.
Pumpkin Apple Bread
Ingredients
- 2 1/2 cups flour I use a combination of all-purpose and whole wheat flour
- 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 apples (Granny Smith, Honeycrisp)
Instructions
- 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.
Deb says
October 23, 2019 at 4:15 pmGreat 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
Kristin says
October 24, 2019 at 8:34 amSounds tasty! Thanks for stopping by Deb
Calli says
October 3, 2019 at 3:42 pmMade 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!
Kristin says
October 4, 2019 at 10:49 amYou are so welcome Calli, thank you so much for taking the time to leave some positive feedback.
KAY says
October 2, 2019 at 7:44 amDo you mean 1 1/2 c. whole wheat flour?
Kristin says
October 2, 2019 at 9:44 amI vary what I use, but you’re right, that ratio is off. I changed it. Thanks!
Natalie says
October 16, 2018 at 9:24 pmLooks so moist and delicious! I love pumpkin anything ♥
Kristin says
October 17, 2018 at 9:45 amThank you!
Thank you for stopping by!
Anne Mortensen says
March 1, 2017 at 9:52 pmThis 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.
Janet says
October 30, 2014 at 5:28 pmI 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.
kat says
October 31, 2014 at 11:40 pmThis 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.
Monica says
October 26, 2014 at 6:25 pmHi, 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!
Kristin says
October 27, 2014 at 9:13 amHi Monica, You can use either – it only calls for 1 cup. Just depends on how much you want leftover for other recipes. 🙂
Dana says
October 23, 2013 at 1:37 pmCan’t wait to try this – two perfect fall flavors together!
Briana says
October 23, 2013 at 7:39 amReally excited to try and share the pumpkin apple bread! Love your site!
Katie says
October 13, 2013 at 5:40 pmYum! I love all things apple and pumpkin–this bread has my name all over it! 🙂
Danielle says
October 10, 2013 at 7:59 amI’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?
Kristin says
October 10, 2013 at 8:24 amYes 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.
Danielle says
October 10, 2013 at 11:17 amAwesome! Galas are my favorite and I always have some on hand! Thanks!!
Kristin says
October 10, 2013 at 12:02 pmGreat! Let me know how it turns out!!
Danielle says
October 10, 2013 at 4:29 pmSo, 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?
Kristin says
October 10, 2013 at 6:22 pmYes 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.