This delightful Pumpkin Apple Bread combines the warm flavors of pumpkin and sweet apples. It’s moist, spiced, and perfect for cozy mornings or as a tasty snack!
I love how the apples make every bite a little surprise. Slicing it fresh out of the oven makes the whole house smell amazing. Who could resist a warm slice with butter? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking to make it gluten-free, try a 1:1 gluten-free flour blend, and it should work just fine!
Pumpkin Puree: Canned pumpkin is super convenient and consistent. If you prefer fresh, roast a small pie pumpkin and blend it until smooth. Just make sure it’s not overly watery!
Apples: Using tart apples like Granny Smith adds a nice balance to the sweetness of the bread. If you have sweeter apples on hand, you can reduce the sugar slightly.
Spices: The mix of spices really lifts the flavor. Feel free to adjust based on what you have. For example, you can skip the cloves or use allspice.
Oils: I use vegetable oil for moisture, but you can also try melted coconut oil or melted butter for a richer flavor. Just remember, butter will add a bit of a different texture!
How Do I Ensure My Bread Isn’t Overmixed?
Overmixing can make your bread dense instead of light and fluffy. Here are some tips:
- Combine wet and dry ingredients just until you see no dry flour. It’s okay if there are a few lumps!
- Using a spatula to fold in the apples helps gently mix without overdoing it.
- Remember, a little bit of batter not fully smooth is totally okay; it will bake beautifully.
Happy baking! You’re all set to create a delicious Pumpkin Apple Bread that’s sure to impress anyone who gets a slice! 🍞💚
How to Make Pumpkin Apple Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups peeled and chopped apple (about 1 large apple), preferably a tart variety like Granny Smith
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 55-65 minutes to bake. After that, allow another 10 minutes for the bread to cool in the pan before transferring it to a wire rack to cool completely. Altogether, you’ll be enjoying your delicious Pumpkin Apple Bread in a little over an hour and a half!
Step-by-Step Instructions:
1. Prepping the Pan:
Start by preheating your oven to 350°F (175°C). While it heats, take a 9×5-inch loaf pan and grease it with butter or spray, then flour it or line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Make sure they are well combined; this helps the bread rise nicely!
3. Combining the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Use a whisk or mixer to beat it until it’s very smooth. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
4. Bringing the Mixtures Together:
Now it’s time to combine! Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Remember, it’s okay if you have a few lumps—over-mixing can make your bread dense!
5. Adding the Apples:
Carefully fold the chopped apples into the batter. You want to evenly distribute them without breaking them up too much!
6. Baking the Bread:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.
7. Cooling:
When the bread is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
8. Serving:
Once your bread is completely cool, dust the top with powdered sugar if you like for an extra sweet touch. Slice it up and enjoy it on its own or with a little butter!
Enjoy your warm, moist Pumpkin Apple Bread, filled with cozy spices and sweet apple bits! Perfect for any time of day! 🍞🍏
Can I Use Fresh Apples Instead of Canned Pumpkin?
Absolutely! In fact, fresh apples are a key ingredient. Just make sure to use a tart variety like Granny Smith for the best flavor balance. As for the pumpkin, you can use fresh pumpkin puree, but be sure it’s not too watery, or it might affect the bread’s texture.
What Can I Substitute for Vegetable Oil?
You can easily swap vegetable oil for melted coconut oil or melted butter if you prefer a richer flavor. Both will work well in this recipe, just allow the melted fat to cool slightly before adding it to the pumpkin mixture.
How to Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it!
Can I Add Nuts or Other Ingredients?
Definitely! Adding chopped walnuts or pecans can provide a nice crunch. You can also throw in some chocolate chips or dried cranberries for extra flavor. Just remember to keep the total volume of mix-ins similar to the apples so that the batter doesn’t become too heavy.