Pumpkin Apple Bread with Crumb Topping (No Mixer Needed!)
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.
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 Notes + Tips
- 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
Calories: 227kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 180mg | Potassium: 77mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2818IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
