Some mornings just call for a little extra comfort, and this pumpkin apple bread answers that call perfectly. Imagine waking up to a warm kitchen filled with the scent of pumpkin, cinnamon, and a hint of cloves mixing with the gentle sweetness of baked apples. It’s the kind of aroma that nudges you out of bed, even when you’d rather stay wrapped up in your blanket. I remember one chilly morning when I was halfway through a mug of coffee, distracted by a text, and the bread was still cooling on the counter. That moment, with the soft bread cooling and the quiet hum of the morning, felt just right — imperfect and peaceful, like the start of a slow day.
Why You’ll Love It
- It’s a moist and flavorful treat that manages to be both sweet and lightly spiced without overwhelming your senses.
- Easy enough to whip up on a weekday morning, although the hour of baking means it’s a slow, rewarding wait.
- The addition of apple pieces offers a fresh texture contrast, but it’s subtle enough that the pumpkin remains the star.
- It’s simple — and that’s kind of the point. No need for fancy ingredients or complicated steps.
If you’re hesitant about baking quick breads or worried about timing, this recipe is forgiving. The loaf holds together well, and even if you pull it out a little early, it’s still deliciously soft and tender.
PrintPumpkin Apple Bread
A moist and flavorful pumpkin apple bread perfect for fall. This quick bread combines the sweetness of apples and 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
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 medium apple, peeled, cored, and diced (about 1 cup)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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, vegetable oil, eggs, 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 throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Kitchen Notes
Don’t worry if your loaf pan isn’t exactly the same size — I usually just keep an eye on the baking time and test with a toothpick here and there. Serving this pumpkin apple bread slightly warm with butter or cream cheese feels like the ultimate cozy upgrade. For a little twist, I’ve sometimes sprinkled chopped nuts on top before baking, but that’s totally optional and depends on what I have on hand. You could also try swapping the apple for pear or leaving out the spices for a more neutral bread, though I haven’t tried all variations extensively.
FAQ
Can I freeze this bread? Yes, it freezes well wrapped tightly, and thawing at room temperature brings it back to life.
Is this bread very sweet? It has a pleasant sweetness balanced by the spices, so it’s not overly sugary.
Can I use fresh pumpkin instead of canned? You can, but fresh pumpkin usually needs to be cooked and pureed first, which adds a step.
Ready to bring a little slow-morning magic into your home? Give this pumpkin apple bread a try and save it for those moments when you want to pause, breathe, and enjoy something quietly delicious.