There’s something about the morning light in autumn that makes the kitchen feel extra inviting. This pumpkin apple bread came to life one chill morning when I realized I had both pumpkin puree and a lonely apple sitting on the counter. I wasn’t exactly planning a masterpiece—just something to warm up the day. The scent of cinnamon, nutmeg, and cloves swirling through the air was enough to make me pause and breathe it all in, even if I got distracted halfway through and left the mixing bowl on the counter while I answered a call. When I finally sliced into the loaf, the tender crumb speckled with soft, sweet apple pieces felt like a little reward for a slow start. It’s the kind of quick bread that doesn’t demand perfection, just a little patience while it bakes and cools.
- Cozy fall flavors mingle in every bite without being overpowering.
- The texture strikes a balance—moist but not soggy, with tender bits of apple throughout.
- It’s simple — and that’s kind of the point.
- It holds up well, but it’s best enjoyed fresh within a few days.
Even if you’re not usually a quick bread fan, this one might surprise you with how it brings seasonal spices and fruity sweetness together in an unpretentious way.
PrintPumpkin Apple Bread
A moist and flavorful pumpkin apple bread, perfect for fall. This quick bread combines the sweetness of apples with the warm spices of pumpkin for a delicious treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 medium apple, peeled, cored, and diced (about 1 cup)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the diced apple until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Don’t worry about fancy equipment here—just a loaf pan and something to mix with are enough. I usually serve this bread with a smear of butter or alongside a cup of coffee or tea, which feels just right on a slow weekend morning. Sometimes I’ve stirred in chopped nuts or swapped the apple for pears when I had them on hand, but honestly, the original combo is what keeps me coming back, even if I’m a little impatient waiting for it to cool. If you want to switch it up, a handful of raisins or a drizzle of maple syrup on top after baking adds a nice touch, though I haven’t tested all of those variations thoroughly.
FAQ
Can I use fresh pumpkin instead of canned? You can, but make sure to cook and puree it well, and adjust moisture as needed since fresh pumpkin can be more watery.
How do I store leftover bread? Wrapped tightly at room temperature, it lasts a few days. For longer storage, freezing works well and thaws easily.
Is it okay to substitute the apple with another fruit? Pears or even grated zucchini could work, but the texture and sweetness will vary.
When the craving hits for something that tastes like fall in a slice, this pumpkin apple bread is ready to answer. Give it a try, save the recipe, and see how it fits your kitchen rhythm.