Apple Pumpkin Bread
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.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Large loaf pan (10 x 5 x 3 or 1.5 lb capacity)
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1sliceSodium: 51.7mgSugar: 30.1gFiber: 2.1gPotassium: 53.4mgCholesterol: 31.4mgCalories: 296kcalMonounsaturated Fat: 2.3gPolyunsaturated Fat: 6.2gSaturated Fat: 1.8gFat: 10.8gProtein: 3.7gCarbohydrates: 46.6g
Tried this recipe?Let us know how it was!