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Apple Pumpkin Bread Recipe

This Apple Pumpkin Bread Recipe is the kind of bake that makes the whole kitchen smell like fall. Moist pumpkin puree, sweet apples, and warm baking spices come together in a soft quick bread that's perfect for breakfast, afternoon coffee, or an easy homemade dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup peeled and finely diced apple
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Optional topping: 2 tablespoons chopped pecans coarse sugar, or pumpkin seeds

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
    Preheat the oven to 350°F
  2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl until evenly combined.
    Whisk together the flour, baking soda
  3. In a separate large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, vanilla extract, and milk until smooth.
    In a separate large bowl, whisk the pumpkin puree
  4. Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Gently stir in the diced apples, taking care not to overmix the batter.
    Fold the dry ingredients into the wet mixture
  5. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with chopped pecans or coarse sugar if using.
    Transfer the batter to the prepared loaf
  6. Bake until the loaf is deeply golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, about 55 to 60 minutes.
    Bake until the loaf is deeply golden and a toothpick
  7. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy once cooled.
    Allow the bread to cool in the pan for 15 minutes

Notes

  • Use firm apples like Honeycrisp, Pink Lady, or Granny Smith for the best texture during baking.
  • Measure the flour by spooning it into the measuring cup and leveling it off to prevent a dense loaf.
  • Do not overmix the batter after adding the flour to keep the bread soft and tender.
  • If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final 15 minutes of baking.
  • The bread slices more cleanly after it has cooled completely.