There’s something about the first cool breeze of fall that makes me want to bake, and this pumpkin apple bread fits right into that mood. I remember the last time I made it, my kitchen smelled like cinnamon and nutmeg, with hints of clove and ginger swirling in the air. I was a little distracted by a phone call halfway through mixing, so the batter was slightly thicker than usual—but honestly, that made the crumb even better after baking. As the bread cooled, I couldn’t help but slice a piece early, the warm, tender apple bits still soft and a little juicy, mingling with the pumpkin’s rich earthiness. It’s the kind of bread that feels like a soft hug on a chilly day, one you want to save for a quiet moment with a cup of tea. I usually don’t mind if it disappears too fast, though.
- Combines the sweet crispness of apple with the cozy warmth of pumpkin and fall spices, creating a balanced flavor that feels both fresh and comforting.
- Moist texture that stays tender for days, though it’s best enjoyed within the first few to catch those subtle spice notes at their peak.
- It’s simple—and that’s kind of the point—no fancy techniques, just straightforward baking that anyone can try even if you’re a little distracted or pressed for time.
- Optional walnuts add a nice crunch, but leaving them out makes it perfectly soft and approachable for all tastes.
If you’re worried about the bread drying out, wrapping it tightly or storing it in an airtight container helps keep it fresh. It’s forgiving, which makes it great for early morning baking experiments or last-minute treats.
Print
Pumpkin Apple Bread
- Total Time: 1 hour 15 minutes
- Yield: 8
Description
A moist and flavorful pumpkin apple bread perfect for fall, combining the sweetness of apples with the warm spices of pumpkin.
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
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 cup canned pumpkin puree
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 medium apple, peeled, cored, and finely chopped (about 1 cup)
1/2 cup chopped walnuts (optional)
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, beat the granulated sugar, brown sugar, and eggs together until smooth and creamy.
Add the pumpkin puree, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Fold in the chopped apple and walnuts (if using) gently until evenly distributed.
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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Don’t worry about owning special equipment for this one—a simple loaf pan and your usual mixing bowls are all you need. I often serve this bread with a smear of butter or cream cheese, but it’s also great plain if you prefer. Sometimes I toss in a handful of raisins when I have them on hand, though I haven’t tested that enough to say it always works perfectly. You could also try swapping in pecans instead of walnuts, or even a little orange zest to brighten things up if you’re feeling adventurous.
FAQ
Can I use fresh pumpkin instead of canned? You can, but fresh pumpkin usually needs to be cooked and pureed first, which takes extra time. Canned pumpkin puree keeps things quick and consistent.
How do I know when the bread is done? A toothpick inserted near the center should come out clean or with just a few moist crumbs. If it’s soggy, give it a few more minutes.
Can I freeze this bread? Yes! Wrap it well in plastic and foil, and it should keep for up to 3 months. Thaw it overnight in the fridge before enjoying.
There’s no need to wait for a special occasion to make this pumpkin apple bread. It’s the kind of treat that turns any day into a little celebration. Scroll down, save it for later, and when you’re ready, have a slice fresh from the oven—you won’t regret it.