Pumpkin Apple Bread

Tis the season of apples and pumpkins. This moist pumpkin apple bread is a perfect blend of the two Fall favorite ingredients. The treat: savor the aroma of cinnamon and nutmeg while it bakes in the oven. Its one of the signature in our home that Fall is here.


  • 16 oz fresh pumpkin puree
  • 1 granny smith apple, chopped
  • 1 Fuji apple, chopped
  • 1 cup vegetable oil
  • 1/2 cup water
  • 3 cup flour
  • 1 1/2 cup sugar, reduce further if you have very sweet pumpkin puree
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 1/2 tsp salt
  • Crumble topping, optional (see blueberry muffins for crumble topping recipe)


  1. Preheat oven to 350 degrees F.
  2. Grease two standard size loaf pans or 4 mini loaf pans.
  3. Sift flour, baking soda, cinnamon, nutmeg, and salt together into a large bowl.
  4. In the bowl of a standing mixer, blend the egg, sugar, vegetable oil, water, and pumpkin puree until well combined.
  5. Fold one- third of the wet mixture into the dry ingredients until blended. Fold in the remaining wet mixture until a smooth batter forms. Do not overmix. Fold in the chopped apples.
  6. Spoon the batter into the greased loaf pans. Sprinkle with crumble topping (optional)
  7. Bake until a wooden stick comes out clean from the middle of the loaf.
  8. Cool the loaf pans on a wire rack.
  9. Remove the loaves from the pan and cut into slices.
  10. Serve it for breakfast. I like to spread butter on my sweet bread.



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