Best 9 Pumpkin Apple Bread Recipes

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Pumpkin apple bread is an undeniably delicious combination of two quintessential fall flavors – pumpkin and apple. Combining pumpkin's smooth sweetness and apple's crisp tartness, it's a comforting and nostalgic staple that captures the essence of the autumn season. With its warm spices, tantalizing aromas, and moist, delectable texture, this treat is guaranteed to create cherished memories and warm hearts, making it a cherished favorite for every occasion, whether it's a cozy family gathering or a festive holiday celebration.

Let's cook with our recipes!

CHUNKY APPLE PUMPKIN BREAD



Chunky Apple Pumpkin Bread image

This moist quick bread combines both apples and pumpkin, making it a must in autumn. Every slice is chock full of nuts and spices.

Provided by Taste of Home

Time 1h45m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
2 large eggs, room temperature
1/3 cup canola oil
1 cup chopped peeled tart apples
3/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 286 calories, Fat 12g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 273mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN-APPLE CIDER BREAD



Pumpkin-Apple Cider Bread image

Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies, and even pumpkin-shaped cakes are always looked forward to by my friends, family, and co-workers. This apple cider-pumpkin bread is great for snacks, dessert, or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off to eat as is.

Provided by Teri Elizabeth

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 13

3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 tablespoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons baking soda
1 ½ teaspoons salt
3 cups white sugar
1 (15 ounce) can pure pumpkin (such as Libby's®)
1 cup vegetable oil
4 large eggs
½ cup apple cider
1 cup sweetened dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.
  • Combine sugar, pumpkin, vegetable oil, eggs, and apple cider in a large mixing bowl; beat with an electric mixer until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into the prepared loaf pans.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 52.9 g, Cholesterol 37.2 mg, Fat 12.3 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 367.8 mg, Sugar 36.3 g

PUMPKIN APPLE BREAD



Pumpkin Apple Bread image

My grandsons think this seasonal loaf is pretty special-so much so they took it with them to college when they knew they wouldn't be home for the holidays. It's destined to become a family tradition in your home, too. -Victoria Cooklin, Massillon, Ohio

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/4 teaspoon ground allspice
4 eggs
2-1/4 cups sugar
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 cups chopped peeled tart apples
1 cup golden raisins
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Steps:

  • In a large bowl, combine the first seven ingredients. In another large bowl, whisk the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples and raisins. Transfer to two greased 9x5-in. loaf pans., For topping, in a small bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each loaf., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 205 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 154mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

LOW FAT, LESS SUGAR HARVEST PUMPKIN APPLE BREAD



Low Fat, Less Sugar Harvest Pumpkin Apple Bread image

Lower Fat, Less Sugar recipe of the awesome Harvest Pumpkin Apple Bread by Kree. I use these to make muffins and they disappear almost immediately. Just wanted to see how much calories I save by doing it this way.

Provided by ms. muffet

Categories     Quick Breads

Time 1h20m

Yield 2 Loaves, 20 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups sugar
1 1/2 cups Splenda granular, sugar substitute
1 (15 ounce) can pumpkin puree
4 large eggs
1 1/2 cups applesauce
1/2 cup apple juice (or water)

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour two 9X5 inch loaf pans.
  • Combine flour, cinnamon, baking soda, and salt in large bowl.
  • Combine sugar, splenda, pumpkin, eggs, applesauce and apple juice in large mixer bowl; beat until blended.
  • Add pumpkin mixture to flour mixture; stir just until moistened.
  • Spoon batter into loaf pans.
  • Bake until toothpick inserted in center comes out clean, about 60-70 minutes.
  • Cool in pans for 10 minutes then remove to wire racks and cool completely -- or eat warm.
  • Makes about 2 1/2 dozen muffins if done that way.

Nutrition Facts : Calories 164.6, Fat 1.2, SaturatedFat 0.4, Cholesterol 42.3, Sodium 320.5, Carbohydrate 35.5, Fiber 1, Sugar 16.1, Protein 3.5

CHUNKY APPLE PUMPKIN BREAD



Chunky Apple Pumpkin Bread image

Imagine the perfect moist pumpkin bread with the perfect balance of spices. Then add chunks of sweet apples and crunchy walnuts. That's what this chunky apple pumpkin bread recipe is. This is seriously the perfect fall quick bread. It can be eaten as a snack, for breakfast, or even a dessert. While the bread bakes, it'll make...

Provided by Sue Roberts

Categories     Sweet Breads

Time 1h50m

Number Of Ingredients 14

1 1/2 c sugar
1 c pumpkin
1/2 c water
1/3 c vegetable oil
2 eggs
1 2/3 c all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking powder
1/4 tsp cloves
1 c chopped apples
3/4 c walnuts ( you can use black walnuts if you like)

Steps:

  • 1. Mix sugar, pumpkin, water, oil, and eggs well.
  • 2. Mix all other ingredients (except apples and walnuts) together and add to sugar mixture.
  • 3. Fold in apples and walnuts.
  • 4. Spray 9x5x3 pan with non-stick spray and bake at 350 for 1 1/2 hours or until test done. Really Good

PUMPKIN APPLE SPICE BREAD (VEGAN OR NOT)



Pumpkin Apple Spice Bread (Vegan or Not) image

This is a wonderful pumpkin, apple spice bread! I give both vegan and regular baking option, but I bake this vegan because the banana makes it super moist. This recipe makes two loaves. One option is to make one loaf and then save half the batter for muffins. Bake muffins for 25 minutes at 350 degrees.

Provided by Lisa Clarice

Categories     Low Protein

Time 1h15m

Yield 2 Loaves, 8 serving(s)

Number Of Ingredients 18

2 cups flour (whole wheat pastry flour)
1/2 cup brown sugar
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 cup butter (or vegan butter)
2 eggs (or one ripe banana or any egg substitute)
1 (15 ounce) can pumpkin
1 teaspoon vanilla
2 granny smith apples, peeled and diced
1/2 cup raisins
2 teaspoons sugar (for topping)
2 teaspoons brown sugar (for topping)
1 teaspoon cinnamon (for topping)

Steps:

  • Preheat oven to 350.
  • Grease loaf pan. This recipe makes two loaves. So you can save half the recipe for muffins or a second loaf.
  • Combine sugars and butter in mixer.
  • Next add vanilla, pumpkin, and eggs (or banana) and mix.
  • In a separate bowl, combine flour, salt, soda, powder, cinnamon, nutmeg, and cloves. Now add this to the batter.
  • Once all mixed well together, last add the raisins and apples.
  • Bake for 50-60 minutes.
  • During the last ten minutes of baking, combine the topping ingredients and sprinkle on top of bread. Topping is optional.

PUMPKIN APPLE BREAD



Pumpkin Apple Bread image

This recipe is apparently from Gourmet Cookbook, but I found it online awhile ago. It is so good, and a departure from the usual pumpkin bread, with the addition of apples and a cinnamon sugar topping. The perfect way to start autumn. Enjoy!

Provided by jennyonthespot

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 10 serving(s)

Number Of Ingredients 16

1 tablespoon all-purpose flour
5 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15 ounce) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 granny smith apples, peeled, cored, and chopped (2 cups)

Steps:

  • TOPPING:
  • Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
  • BREAD:
  • Put a rack in the middle of oven and preheat oven to 350°F Butter two 9 X 5 inch loaf pans.
  • Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
  • Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples.
  • Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf.
  • Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.
  • Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

Nutrition Facts : Calories 550.4, Fat 20.1, SaturatedFat 3.6, Cholesterol 87.7, Sodium 456.1, Carbohydrate 87.9, Fiber 2.3, Sugar 55, Protein 7

PUMPKIN APPLE BREAD



PUMPKIN APPLE BREAD image

Categories     Bread     Dessert     Side     Bake     Apple

Number Of Ingredients 18

Topping:
1 Tbsp. flour
5 Tbsp. sugar
1 tsp. cinnamon
1 Tbsp. unsalted butter, softened
1 tsp. freshly grated nutmeg
1 tsp. ground cloves
1/4 tsp. ground allspice
1 15oz. can solid-pack pumpkin
Bread:
3c flour
3/4 tsp. salt
2 tsp. baking soda
1.5 tsp. cinnamon
3/4c vegetable oil
2 1/4c. sugar
4 large eggs, beaten lightly
2 Granny Smith apples, peeled and chopped (about 2c)

Steps:

  • 1. Make topping: In bowl blend all topping ingredients until mixture resembles coarse meal. 2. Preheat oven to 350F and butter 2 loaf pans 9x5x3". 3. Into large bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice. 4. In another large bowl, whisk together pumpkin, oil, sugar, and eggs. 5. Add flour mixture to pumpkin mixture, stirring until combined well. Fold in apples and divide batter between the pans. Sprinkle topping evenly on each loaf. 6. Bake loaves in middle of oven for 50min (may take more time) or until tester comes out clean. 7. Let loaves cool in pan on rack for 45min, remove from pans, and let cool completely. Keeps well in fridge for 1 week or frozen for 1 month. Wrap in plastic and foil.

PUMPKIN APPLE BREAD



Pumpkin Apple Bread image

A delicious bread for the fall!

Provided by Jenni K

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 11

3 c flour
2 tsp cinnamon
2 tsp nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 c vegetable oil
4 eggs
1 can(s) pumpkin
3 c sugar
1/2 c apple juice (or water)
1 large apple, peeled, cored & diced

Steps:

  • 1. Grease 2 loaf pans. Preheat oven to 350.
  • 2. In a large bowl, beat together oil, eggs, pumpkin, apple juice, and sugar.
  • 3. In a separate bowl, mix together flour, cinnamon, nutmeg, baking soda, and salt.
  • 4. Slowly add the dry mixture into the wet mixture, beating well. Fold in apples.
  • 5. Divide batter evenly between both pans. Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Tips:

  • Use fresh, ripe apples and pumpkin. This will give your bread the best flavor and texture.
  • Be sure to peel and core the apples before grating them. This will help to remove any unwanted bitterness.
  • Grate the pumpkin and apples finely. This will help them to distribute evenly throughout the bread.
  • Don't overmix the batter. Overmixing will make the bread tough.
  • Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
  • Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Pumpkin apple bread is a delicious and festive fall treat. It's perfect for breakfast, lunch, or dessert. And it's also a great way to use up leftover pumpkin and apples. So next time you're looking for a tasty and seasonal treat, give pumpkin apple bread a try. You won't be disappointed.

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