Apple Pumpkin Bread
I couldn’t resist buying a big bucket of apples during my trip to the apple farm, and of course, I had to bake something with them. Instead of browsing for my usual Fall recipes, I decided to create my own Apple Pumpkin Bread. Trust me, it’s the perfect blend of both flavors! Combining the sweetness of fresh apples with the cozy warm flavors of pumpkin butter, this bread is a wonderful Fall treat with your favorite hot beverage.
Original Post: October 7th, 2021 | Post Updated: October 10th, 2024
Why this recipe works
This apple pumpkin bread recipe is easy to make and full of delicious apple chunks. Like my Pumpkin Nutella Muffins, Brioche French Toast Casserole with Apples and my Pumpkin Cinnamon Rolls with Apple Pie Filling, it’s a great recipe to have for Fall (or any time of year) and it’s a beautiful loaf of bread! Plus- it’s kid approved!
Ingredients
- Apples. I used Jonathan apples for this but you can also use Granny Smith, Gala, Honeycrisp or Braeburn. You will want to reserve some of the apples for the topping.
- All purpose flour. I have recipe tested this both with regular flour and also with 1:1 gluten free all purpose flour. Either will work.
- Baking powder.
- Baking soda.
- Organic cane sugar.
- Pumpkin butter. It’s normally a seasonal item at stores. I recommend Trader Joe’s for their great price and flavor but other grocery stores carry it as well or specialty food stores like Williams Sonoma.
- Unsalted butter.
- Vanilla extract.
- Eggs.
How to Make Apple Pumpkin Bread
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a separate bowl, combine 2 cups of all-purpose flour, baking powder, and baking soda. This will be your dry mixture.
- Cream the Butter and Sugar: Using an electric mixer on medium speed, cream together the softened butter and organic cane sugar in a large mixer bowl. Once smooth, add the eggs one by one, followed by the vanilla extract.
- Incorporate Pumpkin and Apples: Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Fold in the pumpkin butter and chopped apples, making sure everything is well distributed in the batter.
- Prepare for Baking: Spoon the batter into the prepared loaf pan, smoothing the top. Gently place apple slices vertically along the top of the batter to create an eye catching loaf of bread.
- Bake: Bake for 55-60 minutes or until a toothpick inserted in the center of the bread comes out clean. Baking time may vary, so keep an eye on the bread as the delicious fall flavors fill your kitchen.
- Cool and Serve: Once baked, let the bread cool on a wire rack for about 20 minutes. Slice it up and serve with a dollop of pumpkin butter or enjoy as-is.
Tips for the Best Flavor:
- Use Fresh Apples: Jonathan, Granny Smith or Honeycrisp apples work best, giving a bit of tartness to balance the sweetness.
- Pumpkin Butter vs. Puree: Pumpkin butter adds a richer, smoother texture. If you don’t have it on hand, homemade pumpkin puree works just as well.
- Warm Spices: Adding a touch of cinnamon, nutmeg, or allspice can enhance those warm pumpkin pie spices.
- Streusel Topping: For an extra special touch, try adding a cinnamon sugar streusel on top before baking for a muffin recipe-like crunch.
- Oven Settings: Bake times may vary based on the kind of loaf pan you use. If the loaf starts to brown too fast, place a foil tent over the top about 30 minutes in.
Storing Your Bread
Keep this bread moist by wrapping individual slices in plastic wrap or storing the entire loaf in an airtight container. It will last for about 3-4 days at room temperature or up to a week in the fridge. For longer storage, freeze individual slices and reheat as needed.
FAQs
Can I use different apples?
Yes, Fuji apples or Red Delicious apples are great options. Green apples like Granny Smith can add a tart bite that pairs beautifully with the sweet pumpkin.
Is this a healthy bread recipe?
This recipe is a fall indulgence but can be made healthier by using whole wheat flour or coconut sugar instead of white sugar. You can also substitute olive oil or avocado oil for the butter if you prefer.
How do I know when my bread is done?
Make sure the center of the bread is fully set. A toothpick inserted should come out dry, without any wet batter sticking to it.
Looking for other recipe ideas? Subscribe to my monthly newsletter and receive delicious recipes sent straight to your inbox!
Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
This recipe is inspired by a recipe I learned from Better Homes and Gardens years ago. This Apple Pumpkin Bread is one of my go-to quick bread recipes for autumn. It’s perfect for any time of year, but especially during pumpkin season. Whether you enjoy it with your morning coffee or as a dessert with a scoop of ice cream, you’ll love the warm fall spices, moist texture, and pieces of apple in every bite.
If you love this recipe, make sure to check out other quick bread favorites, like my Strawberry Zucchini Quick Bread , Gluten Free Zucchini Banana Bread, and my Vegan Banana Bread with Lavender.
Apple Pumpkin Bread
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
- loaf pan
Ingredients
- 3 large apples use about 2 1/2 – 3 cups chopped and peeled
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup organic cane sugar
- 1/2 cup pumpkin butter
- 1/2 cup butter unsalted, softened
- 1 teaspoon vanilla extract
- 2 large eggs room temp
Instructions
- Preheat the oven to 350 degrees F.
- Gather and sift the flour, baking powder and baking soda into a medium sized bowl.
- In a large mixer using the paddle attachment, cream the butter and slowly add the sugar. Add in the eggs, one by one, and add the vanilla extract.
- Slowly incorporate the dry ingredients to the wet in your mixing bowl. Fold in the pumpkin butter and apples.
- Spray a loaf pan with non stick spray and pour in the batter.
- Bake for approximately 55- 60 minutes, or until a toothpick comes out dry. If bread starts to brown too fast, place a foil tent over it about 30 minutes in.
- Let it cool for about 20 minutes before slicing.
Notes
Yes, Fuji apples or Red Delicious apples are great options. Green apples like Granny Smith can add a tart bite that pairs beautifully with the sweet pumpkin. Is this a healthy bread recipe?
This recipe is a fall indulgence but can be made healthier by using whole wheat flour or coconut sugar instead of white sugar. You can also substitute olive oil or avocado oil for the butter if you prefer. Gluten Free 1:1 Flour works in place of regular flour. How do I know when my bread is done?
Make sure the center of the bread is fully set. A toothpick inserted should come out dry, without any wet batter sticking to it.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
