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. If chocolate chips are your thing, than you’ve got to try chocolate chip zucchini bread.
Pumpkin Bread With Maple Glaze
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 or strawberry 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. If you have a little more time, try making bread with yeast, this
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.
Harvest Pumpkin Apple Bread
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
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!
Craving more pumpkin recipes? You’ll love these pumpkin muffins with a layer of cream cheese. Or try pumpkin-pie-in-a-glass parfaits, super soft snickerdoodles and frosted pumpkin cookies.
Moist Pumpkin Bread With Streusel Topping And Maple Glaze
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.
Easy Pumpkin Bread
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.
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.
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.
Easy And Moist Pumpkin Banana Bread
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.
Warm Apple Bread
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.
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.
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.
Cinnamon Apple 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.
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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!
Apple Fritter Bread Recipe (so Easy!)
Calories: 227 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 29 mg | Sodium: 180 mg | Potassium: 77 mg | Fiber: 1 g | Sugar: 23 g | Vitamin A: 2818 IU | Vitamin C: 1 mg | Calcium: 15 mg | Iron: 1 mgThis Pumpkin Apple Bread has all of those favorite warm fall flavors you love in the cool fall and winter months. Ridiculously moist and tender, this pumpkin bread makes an excellent breakfast, snack or even gift idea for fall!
With rainy, dreary fall weather comes an obsessive need to bake. Like, a lot. This recipe for Pumpkin Apple Bread is perfect, and easy to whip up during naptime.
This is a very versatile recipe – you could add raisins or cranberries or even sub applesauce or yogurt for the oil to make it a healthier pumpkin bread recipe. It makes perfect muffins too. I actually like to do both – make a dozen muffins and one pan of bread. So yummy!
The Best Pumpkin Bread Recipe
This pumpkin apple bread recipe will fill two 9-inch loaf pans. Make sure to grease them generously, or line them with parchment paper first for easy lifting.
Line loaf pans with parchment paper the goes up just two sides to act as handles for removing the bread from the pan. It will make your life so much easier!
I almost always recommend granny smith apples for baking, because I love the tart flavor and they are crisp so they hold up really well and don’t get super mushy.
Pumpkin Apple Streusel Bread
Other good options would be Honeycrisp, Galas, or other crisp, tart apple varieties. An apple with a more mealy texture, like Red Delicious, would just melt and not hold up in this recipe.
My daughter is a huge fan of using flavored butter AND cream cheese on her apple bread, so there’s always that option!
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Pumpkin Banana Bread With Apples
This Pumpkin Apple Bread is ridiculously moist and tender with all of those favorite warm fall flavors you love in the cool fall and winter months.
I almost always recommend granny smith apples for baking, because I love the tart flavor and they are crisp so they hold up really well and don’t get super mushy. Other good options would be honeycrisp, galas or other crisp, tart apple varieties. An apple with a more mealy texture, like Red Delicious, would just melt and not hold up in this recipe.
Calories: 167 kcal Carbohydrates: 29 g Protein: 2 g Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 14 mg Sodium: 100 mg Potassium: 53
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