Moist, tender, and full of cozy fall flavor, this pumpkin apple bread comes together in minutes, no mixer, no fuss. Chopped apples add a little texture in every bite, while a buttery cinnamon crumble bakes into a crisp topping that’s just sweet enough. It’s the kind of pumpkin quick bread you’ll want to keep on the counter all week… if it lasts that long.
Pumpkin Apple Bread (with a Crunchy Streusel Top)
Is it a breakfast? A snack? A not-too-sweet dessert? Honestly, I don’t care what you call it, pumpkin apple bread is something I make on repeat once the weather drops below 70 degrees.
This cozy pumpkin quick bread checks all the boxes: super moist (thanks to canned pumpkin), loaded with tender apple chunks, and topped with a buttery cinnamon crumble that makes the house smell like fall exploded in your oven. No mixer, no fuss, and it comes together in about 15 minutes.
The texture is what gets me every time. The apples soften just enough while baking, so every bite is this perfect mix of soft, spiced pumpkin cake and slightly firm apple. The streusel topping? Just enough crunch to keep things interesting. If you’ve tried my fall breakfast yeast bread, then you already know how magical fall fruit can be in a loaf. But this version, where pumpkin meets apple, is my favorite kind of seasonal mashup.
Featured reader review
“This was so-o-o yummy! It smelled wonderful coming out of the oven! Had a struggle keeping my big guy from digging into it fresh out of the oven!!! Cooled it for just a bit. He likes butter on warm slices. I used whole wheat flour, added raisins and chopped walnuts and a little more of all the spices. I will be making this often! Thank you for the recipe. Happy Holidays!!”
Christine
Not your average pumpkin bread
You’ve probably seen pumpkin bread with chocolate chips or nuts or a heavy glaze. That’s not what we’re doing here. This one leans into warm spices and pure pumpkin flavor, with a cozy apple twist and just enough sweetness to keep it interesting. No distractions. Just good, honest flavor.
And while it feels like a fall treat, the ingredients are pantry staples, so if you’re craving something warm and comforting in the middle of spring, you’re covered.
I love keeping one loaf out for snacking and stashing the second in the freezer for another day. You can even slice and freeze it in individual pieces, perfect if you’re the type who needs an afternoon pick-me-up that isn’t another handful of chips.
This pumpkin apple bread also makes a great addition to a weekend brunch spread. Serve it warm alongside something savory like a caramelized onion quiche for a balanced mix of flavors.
What you’ll need (just the essentials)
You only need a few key ingredients to make this bread taste incredible. Grab:
- Pumpkin puree – Make sure it’s 100% pumpkin, not the pre-sweetened pie filling.
- Apples – I love using a mix of sweet and tart, like Fuji and Granny Smith.
- Warm spices – Cinnamon, nutmeg, cloves… it’s like fall in a jar.
That’s the heart of it. Head down to the recipe card for the full ingredient list and step-by-step instructions.
An Easy To Make Quick Bread
Step 1: Combine the batter and apples.
Whisk the wet and dry ingredients and combine.
Step 2: Add topping and bake.
Tips for success
- Don’t overmix the batter, just stir it until everything’s combined.
- Use parchment paper in the pans if you want easy cleanup and no sticking.
- If the top starts to brown too quickly, loosely cover the loaves with foil toward the end of baking.
Let the loaves cool before slicing if you want clean slices… or don’t and just go for that warm, messy, butter-melting moment. I fully support either decision.
Whether you’re making it for brunch, gifting a loaf to a friend, or just sneaking a slice with your coffee, this pumpkin apple bread is one of those low-effort, high-reward recipes that always hits the spot.
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Pumpkin Apple Bread with Crumb Topping (No Mixer Needed!)
Ingredients
- 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
TOPPING
- 1 tablespoon flour
- 5 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter room temp
Instructions
- 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.
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.
Video
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.
Nutrition
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Susan says
Perfect for this time of year! Pinned for making later this week! thank you Susan
Grace says
This was the best pumpkin bread I’ve ever made and the addition of apple makes it truly remarkable! I made it last week and am doing so again for Thanksgiving festivities. Perfect!
Barbara Curry says
It’s the perfect fall bread for the holidays. I’m so glad you liked it, I think it’s the apples that make it so special.
Christine Lee says
This was so-o-o yummy! It smelled wonderful coming out of the oven! Had a struggle keeping my big guy from digging into it fresh out of the oven!!! Cooled it for just a bit. He likes butter on warm slices. I used whole wheat flour, added raisins and chopped walnuts and a little more of all the spices. I will be making this often! Thank you for the recipe. Happy Holidays!!
Barbara Curry says
Great suggestions with the raisings and walnuts,and I love it served with butter!
CORNELIA DOWNS says
So how much pumpkin pie spice? Equivalent to the amt of spices?
Barbara Curry says
yes
Margaret Miller says
This recipe creates a breakfast bread that is so rich and tender that I could serve it with whipped cream as a birthday cake! I did double the spices when I made the cake today. I also used dark brown sugar and.turbinado sugar to suit my taste, but even without the changes, I believe the cake has so many strengths that it would still be delicious.
I used two large Pink Lady apples for this cake and chopped them coarsely in a food processor. The bits of apple complemented the pumpkin and the spices beautifully. The cake was light with a lovely, delicate texture. My husband, who loves coffee cake, said that this is the best one he has ever had.I recommend it highly.
Barbara Curry says
Thank you for the fantastic review! I’m glad I’ve made both you and your husband a fan.
Donna says
I made this yesterday, everyone loved it…DELICIOUS 👍👍👍👍👍 Thank you 🙏😊
Barbara Curry says
Thanks for leaving a review, I’m so glad you loved it.
Christina Taylor says
Yum , this was really good. I made it gluten-free and dairy-free using a GF rice flour blend, adding about a half tsp of xanthan gum and 1 tsp of baking powder. I used a buttery spread in the topping. It came out great!
Barbara Curry says
That’s great, thanks for sharing your GF swaps.