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

For more quickbread recipes for fall, try my Cranberry Walnut Bread or Pumpkin Bread.

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With rainy, dreary fall weather comes an obsessive need to bake. 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 to make it a healthier pumpkin bread. It makes perfect muffins too. I sometime will do both – make a dozen muffins and one pan of bread.

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

recipe walkthrough

How to Make Pumpkin Apple Bread

Preheat the oven to 350℉ and line 2, 9-inch loaf pans with parchment paper.
In a large mixing bowl combine the dry ingredients and set aside.
In a separate, smaller bowl, combine the canned pumpkin, eggs and oil.
Add the pumpkin mixture to the flour mixture and stir just until it’s combined. Over-stirring will result in a dense bread.
Fold in the chopped apples, then divide the mixture even into the loaf pans.
Bake for about an hour.

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!

How Do You Know When the Bread is Done?

There are a few ways to check if the loaves are fully cooked. The most common way is the toothpick test. Insert a toothpick into the center of the loaf of bread and draw it out. It should be mostly dry with a few moist crumbs. If there is batter on the toothpick, it need to cook longer.

You can also use a digital kitchen thermometer. Insert it into the top of the loaf and slowly draw it out. The internal temperature should be between 200-210℉.

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.

Storage Tips

The Best Way to Store Pumpkin Apple Bread

Allow the bread to cool completely, then place into a resealable plastic bag. Do not slice before storing to keep the bread moist. Squeeze out the air and close the bag. Store on the counter for 3-4 days.

To freeze, wrap the loaf tightly with plastic wrap, then place into a freezer bag. Store in the freezer for up to 6 months.

A slice of Pumpkin Bread with Apples spread with butter.

More Pumpkin and Apple Recipes

Recipe

Pumpkin Apple Bread

4.55 from 20 votes

Kristin Maxwell

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

Cook Time 1

Total Time 1 10

Servings slices

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Ingredients

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)

Instructions

Preheat oven to 350℉. 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
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.

Notes

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.

Nutrition

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.