This moist and delicious, fall inspired Apple Pumpkin Bread is beyond easy to throw together and pairs perfectly with a hot cup of tea or coffee. My favorite Autumn treat!
Pumpkin vs apple. The classic Fall Foodie debate. But what if you could combine the two into an insanely easy, moist and delicious bread that will give you all the cozy Autumnal feels you've been looking for? Seasonal perfection!
This bread is sweet without being too sweet and is just packed with Fall flavor. It's fantastic for breakfast or a midday snack. And honestly, griddle it up with a little butter and serve with ice cream and you've got yourself a tasty dessert.
This recipe doesn't require and electric mixers. Simply stir together and enjoy!
More Fall Recipes you will love.
- Mixing bowls: I like these Pyrex Glass Mixing Bowls.
- Large loaf pan: This recipe fills a loaf pan that has ⅕ lb capacity, around 10 x 5 x 3. I use this WIlliams Sonoma Goldtouch Loaf Pan.
- Whisk: My favorite Oxo Balloon Whisk.
- Measuring cups and spoons
- Cutting board and knife
- Canned pumpkin
- Apples: I like using a mix of green apples and Honeycrisp apples, but honestly you can use whatever you have on hand.
- All purpose flour
- Baking soda
- Baking powder
- Vegetable Oil
- Buttermilk: You can make your own by combine a little lemon juice to regular milk. You can also substitute sour cream.
- Eggs: Ideally at room temperature.
- Vanilla extract
You can actually make your own buttermilk at home! All you need is milk and a little lemon juice or white vinegar. Simply add ½ tbsp of lemon juice or white vinegar to a ½ cup measuring cup and then fill to the top with whole milk.
Let it set for a couple minutes. Once the liquid has started to separate a little it's ready.
You can also substitute buttermilk in this recipe with an equal amount of sour cream.
The easiest way to know when breads or cakes are baked is to insert a toothpick or skewer into the thickest part of the bread. If it comes out clean you know the bread is fully baked. If it comes out covered in wet batter then the bread needs more time in the oven.
No, pumpkin pie filling will not work for this recipe. It is already heavily sweetened and the texture is not right.
Tips & Tricks for the Best Apple Pumpkin Bread
- Do not over mix the batter. Basically you want to mix the batter until you no longer see any white streaks of flour and then stop stirring. This will give you a more tender loaf.
- Let the bread cool completely before slicing. I know it's hard to be patient when there's a gorgeous loaf of Apple Pumpkin Bread cooling on your counter but I promise it's worth it. The bread actually continues to cook a little once you take it out of the oven and it needs time for the moisture to redistribute. Cutting it too early stops that process and can results in bread that is a bit too wet and gummy.
Other recipes for you to enjoy.
Made this Apple Pumpkin Bread recipe? Let me know what you think in the comments!
Apple Pumpkin Bread
- Mixing bowls
- Measuring cups and spoons
- Large loaf pan (10 x 5 x 3 or 1.5 lb capacity)
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp allspice
- ½ tsp ground ginger
- pinch of salt
- 2 eggs ideally at room temperature
- 1 15 oz can of pumpkin NOT pumpkin pie filling
- ½ vegetable oil
- 1.25 cups sugar
- ½ cup buttermilk see above for substitutions
- 1 tsp vanilla extract
For the apple filling and topping
- 1.5 cups peeled and diced apples about 1 extra large OR 2 small-medium apples
- ⅓ cup sugar
- 1.5 tsp cinnamon
- Preheat the oven to 350 degrees F. Prepare a loaf pan with butter and flour or baking spray. In a small bowl combine ⅓rd cup sugar with 1 ½ tsp cinnamon. Mix to combine and set aside. Peel apples and dice. Set aside.
- In a medium sized mixing bowl combine flour, baking soda, baking powder, 2 tsp cinnamon, ½ tsp allspice, ½ tsp ground ginger and a pinch of salt. Stir until well combined.
- In a separate mixing bowl crack two eggs and whisk together. Then add canned pumpkin, vegetable oil, sugar, buttermilk and vanilla extract. Whisk together until well combined.
- Add about half of the dry mixture to the wet mixture and stir together until just combined. Then add the remaining dry mixture to the bowl and stir until there are no more white streaks and just combined. *Be careful not to over mix.*
- Transfer about half of the batter into the prepared loaf pan. Then take about half of the diced apples and sprinkle evenly over the top of the batter. Sprinkle about half of the cinnamon and sugar mixture evenly over the apples. Then, with the back of a large spoon or spatula gently press the apple cinnamon sugar mixture into the batter. Pour the remaining batter over the top of the apples and repeat with the process with the remaining apple pieces and cinnamon sugar mixture.
- Place in the oven and bake uncovered for around 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean. *Note* As all ovens cook a bit differently be sure to start checking the bread for doneness around the 1 hour mark and know it could take closer to 1 hour and 20 minutes in some instances. For me 1 hour and 10 minutes is perfect!
- Remove the bread from the oven and allow to cool in the pan for at least 10-15 minutes before transferring it to a wire rack to cool completely. Make sure to cool the bread completely before slicing (it really makes a difference). Serve and enjoy!