Forgive me for posting another quick bread recipe right on the heels of my Chocolate Zucchini Banana Bread but if you love sweet quick breads as much as I do, hopefully there isn’t much to forgive. I know you are going to love this Pumpkin Apple Bread recipe and I’ve received so many requests for it on Instagram.
PUMPKIN APPLE BREAD
I really enjoy baking quick breads. That is obvious by the number of recipes for them on my site! They are easy, delicious and great to have on hand for breakfast or an afternoon snack. They freeze extremely well and are easy to convert to muffins if you’d rather go that route.
Of course with the arrival of fall (in date only…the weather is lagging behind) I had to break open my first can of pumpkin. But I have to admit to you that I like apple things even more than pumpkin things when it comes to fall baking so I decided to marry the two!
This quick bread is a blend of pumpkin bread with the influence of apple cake. Apple cake ranks up there in the all-time favorite dessert category because it not only tastes amazing but is so nostalgic for me.
I did attempt to make a couple “healthier” (we won’t call this bread healthy) swaps in this recipe including the addition of some whole wheat flour and the substitution of plain Greek yogurt for some of the oil.
You don’t even have to break the mixer out for this recipe. Everything is stirred by hand. You can have it prepped and in the oven in 15 minutes, no problem!
TADA! Isn’t she gorgeous!??
Pumpkin bread studded with apple chunks and toasted walnuts. Go make this now! Oh and a random thought I had while slicing, photographing and taste testing this recipe…the end slice is my FAVORITE when it’s fresh out of the oven. I love the crispy edges before the bread cools and softens.
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Pumpkin Apple Bread
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
Description
Blending together two of fall’s best flavors, pumpkin and apple, this Pumpkin Apple Bread is sure to become a family favorite!
Ingredients
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1//4 cup sour cream or plain greek yogurt
- 1 teaspoon vanilla
- 1 cup sugar
- 2/3 cup brown sugar
- 1 cup chopped peeled apples (about one large apple)
- 3/4 cup chopped toasted walnuts
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
- In a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
- In another large bowl, whisk together the pumpkin, eggs, vanilla, oil and yogurt. Add in sugars and stir until combined.
- Add wet ingredients to dry and mix until just moistened. Fold in apples and walnuts.
- Pour into pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean. It may take longer. Keep a close eye on it! Cool for 10 minutes before removing from pan to a wire rack to cool.
Notes
Freezes well in individual slices. Wrap in plastic wrap and place in a gallon bag in the freezer. Pull slices out and microwave to defrost as desired.
This post made me laugh because I feel like I am such a quick bread queen. My husband always makes fun of me… “are you making another banana bread?!” And I ALWAYS snag a crispy end piece before it cools, best part right? I need to branch out from my banana base. This recipe looks great! I am putting it on my list to try!
Ha! You and I sound like quick bread twins! 🙂 Definitely try this recipe as a change up from banana bread. Also, I have a lot of variations of banana bread on my site!
Perfect recipe for the season. Thanks for sharing!!
You’re so welcome! It’s a great combo of flavors for fall!
Thanks for this! I love quick breads. Looks like I know what I will baking this week.
So glad you share my quick bread love! 🙂 Let me know how it turns out if you make it!
What would be a good non-dairy substitute for the sour cream/yogurt? This looks amazing but I can’t have dairy.
My bf can’t have dairy either. Jen says she replaced some of the oil with greek yogurt, so a full half cup of coconut oil should work. I was also considering replacing it with apple sauce or extra pumpkin instead.
Hey Hope and Audra – any of those should work…more oil, more pumpkin, applesauce or a dairy-free yogurt alternative!
Yummm!!! I love pumpkin things and apple things but haven’t baked the two of them together before. I want to try this!
Such a great combo of flavors for fall! Let me know if you try it!
As with all your other recipes I’ve tried, this was absolutely delicious!! I even reduced the sugar a little bit, and it was so flavorful and moist. I couldn’t see in the ingredients how much water you added in step 3 so I left it out, but it was still wonderful. Thanks Jen!
So glad it turned out well for you! I edited the instructions, thanks for pointing that out!
My 2 year old just helped me make this and it is delicious!! Definitely a recipe we’ll make again.
So happy to hear this! 🙂
I made a gluten free version (my middle child & I have celiac disease) of this wonderful fall bread. I wanted to leave a comment for those that may need to substitute the all purpose & wheat flours as well. I subbed almond flour for the all purpose & certified GF oat flour for the whole wheat. Next time, I will reverse these two flours-using more oat flour & less almond flour. I’ll make this change because the bread was fully cooked but too wet & I feel this would not be a problem if I used more of the drier oat flour.
Thank you so much for sharing this modification! So helpful for others!
I have this in the oven; second time in three weeks. I got one loaf and one mini loaf out of it. I used apple pie spice for all the spices. Love this recipe!
Awesome! So glad you like it! 🙂
I have everything in my pantry for this except coconut oil and whole wheat flour — could I sub all white flour and maybe like 3 TBSP of melted butter?
Yes! Butter or any other type of oil!
This bread is so good. So moist and flavorful! I only used 3/4 cup brown sugar and none of the white. I think next time I’m going to use maple syrup instead of brown sugar since we make our own and I have a surplus.
I’ve been following the blog and intending to make this for years. I finally made this this week, and wowweeee this bread is incredible. Between my husband and I, the entire loaf was gone in a couple days. Usually I don’t comment on recipes, but figured credit was due. Thank you for sharing, and I can’t wait to try more of your recipes!
As a side note, followed this recipe except for 1) used erythritol instead of white sugar because it’s all I had, 2) used avocado oil because I prefer the neutral flavor and 3) throwing in some leftover stewed apples (about half an apple, with the excess liquid drained). I really liked the mixed soft and crunchier texture in combination with the nuts.