Homemade Pumpkin Apple Bread is super moist and full of warm fall spices. It’s the perfect treat for brunch or a coffee break. A topping of sweet streusel is an added bonus and no mixer is needed!
Peach season is winding down and I’m starting to think about acorn squash, bowls of warm beefy chili, and my favorite pumpkin cookies and apple crumb bars recipes. Pumpkin Apple Bread is quickly moving to the top of that list.
A can of pumpkin puree adds so much moisture that the bread stays fresh for several days. You definitely won’t find any dry crumbs. And the chopped apples give it a wonderful texture.
Maybe the best part is the simple crumble on the top of the bread that adds just a little sweetness without making it seem like dessert. For me this is the best pumpkin bread recipe I’ve tried, no chocolate chips, just a soft moist cake with a great flavor from both pumpkin and apples.
Flavorful pumpkin loaf is a fall favorite your whole family will love and you don’t have to wait for pumpkin season to enjoy it. A quick bread, like banana bread, is great because it uses baking powder or baking soda instead of yeast. Since you don’t have to take time to knead dough or let it rise, you can make it in a snap.
You can prep this bread and have it in the oven in 15 minutes.
Here are some quick bread recipes
It also freezes beautifully and is just as moist once it’s thawed. The cinnamon sugar streusel adds the right amount of crunch and sweetness. Slather a slice with a thick spread of warm butter or a drizzle of maple syrup.
Pumpkin apple bread is the perfect snack for any time of the year. You could always add a dollop of whipped cream or ice cream if you want to serve it for dessert or drizzle an apple cider glaze over the top like I do with apple cinnamon rolls.
There are lots of ways to modify this pumpkin bread recipe. Mix in pecans, walnuts or dried cranberries to change things up. Try a bit of ginger, swap coconut oil for the vegetable oil or sprinkle in a few chocolate chips. You could even swap out the white sugar for brown sugar for a deeper flavor. You’ve got lots of options!
How to make homemade pumpkin puree
If you’ve got a garden full of pumpkins or a haul from the farmers market, it’s easy to make your own pumpkin puree. Granted, it’s not as easy as opening a can, but it really doesn’t take that long. The small baking pumpkins called sugar pumpkins or pie pumpkins taste better than the big varieties. And they’re a lot easier to work with because of their size.
Use a sharp, heavy knife to cut from the top of the stem to the bottom of the pumpkin, staying on one side of the stem. If it feels too unsteady, slice off the bottom to make a flat edge. Then rotate the pumpkin and make an identical cut on the other side. Pull the two halves apart and scoop out the seeds and stringy flesh.
Then roast it in the oven like you would a squash, with the cut sides down. Once it’s cooked, scoop out the soft flesh and blend it in a food processor until it’s smooth. Measure it like you would canned pumpkin.
Why you’ll love it
- This easy pumpkin bread recipe can be made without a mixer
- Quick prep time
- Cozy fall spices make the house smell amazing
- It makes two loaves so you’ll have plenty to share
- Extra moist and not too sweet
- The streusel takes it over the top!
What you’ll need
Pumpkin – be sure to use canned pumpkin, not pumpkin pie filling. Since you can get this anytime of the year, you don’t have to wait until fall to enjoy pumpkin bread with apples.
Apples – I like to use a mixture of sweet and tart, like Fuji and Granny Smith.
Oil – vegetable or canola oil are great options
Spices – cinnamon, nutmeg, cloves, allspice. You could also substitute pumpkin spice. Pumpkin pie spice is made up of all of these spices plus ginger. I Like to control the flavor and add my own spices, but use what you have on hand.
Pantry staples – all purpose flour, sugar, salt, eggs, baking soda and butter
How to make easy pumpkin bread
Whisk the flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice together in a small bowl.
In a large bowl whisk the eggs together, then add the oil, sugar and pumpkin puree. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the chopped apples.
Pour the batter into two 9×5 inch prepared loaf pans. Spray the loaf pans with non-stick cooking spray or line with parchment paper.
For the topping, combine the flour, sugar and cinnamon. Using your fingers, pinch in the butter until it is incorporated into the flour mixture and sprinkle on top of the loaves.
Bake the apple cinnamon bread for 50 to 60 minutes. You’ll know it’s done when a toothpick or cake tester comes out clean. If the top starts to get too brown, you can cover it with aluminum foil.
Remove the baked loaves to a wire rack to cool. Slice and enjoy plain or with butter.
Pro tip: To easily remove the apple bread from the pans, grease them thoroughly before adding the batter. You can use butter, shortening or oil. Let the loaf cool for 5-10 minutes after baking and run a knife around the edges before removing. Alternatively, line the pans with parchment paper and simply lift the bread out using the edges of the paper.
FAQs and tips
Can pumpkin bread be made into muffins?
If you prefer muffins over loaves, you can fill muffin tins ¾ full of batter and bake for about 20-25 minutes. This recipe will yield about 24 standard muffins.
How to store pumpkin bread?
Store the baked bread in an airtight container at room temperature for 1-2 days. After a day or 2, the topping soaks into the bread so it’s better to keep it in the fridge. It will stay fresh in the refrigerator for up to a week.
How to freeze pumpkin bread?
For longer storage, put the loaves in plastic freezer bags or wrap in plastic wrap and then in aluminum foil and freeze them for up to three months. You can slice it before freezing into individual slices so that you can enjoy a slice at a time without having to thaw the whole loaf.
More apple desserts you’ll love
Brandy is the secret ingredient in Apple Hand Pies.
Serve one-pan Spice Cake for breakfast or brunch.
Crumb Bars with streusel and caramelized apples are always a favorite.
Nothing says fall more than Apple Crisp topped with a scoop of ice cream.
Blackberry Crumble with apples is an easy potluck dessert.
It’s not Thanksgiving without Mom’s Apple Crumb Pie.
Caramel-topped Apple Pear Galette is easier than pie but just as impressive.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Pumpkin Apple Bread
- 3 cups flour
- ¾ teaspoon salt
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 4 eggs slightly beaten
- ¾ cup vegetable oil
- 2 ¼ cups sugar
- 15 ounces canned pumpkin
- 2 cups Apples chopped
- 1 tablespoon flour
- 5 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter room temp
- Preheat oven to 350º.
- In a small bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice.
- In a medium bowl, whisk together the eggs. Add oil, sugar and pumpkin and whisk until combined and smooth. Add flour mixture, stirring just until combined then fold in apples.
- Pour into 2 9 x 5 loaf pans and sprinkle with topping.
- Whisk together the flour, sugar and cinnamon. With your fingers, add butter and pinch until it’s combined.
- Bake for 50-60 minutes, until a toothpick comes out clean.
- If using smaller pans, reduce the cooking time.
Barbara’s Tips + Notes
- Let the bread cool before slicing.
- You can use pumpkin pie spice instead of the individual spices.
- Store in the refrigerator so that the topping does not dissolve into the bread.