Enjoy the best of both fall flavors with this Apple Pumpkin Bread! It's packed full of warm pumpkin spices and fresh chopped apples. Finish it off with a crisp crumb topping and a sweet glaze over top!
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Why You'll Love This Apple Pumpkin Bread
- Both pumpkin and apple flavor! When you make this Apple Pumpkin Bread, there's no need to decide between apple or pumpkin this fall season. Enjoy both popular ingredients in one delicious dessert recipe!
- A quick bread! Although this Apple Pumpkin Bread takes about 90 minutes to bake in the oven, it's considered a quick bread recipe because it does not include any yeast or rising time. For more quick bread ideas, check out this pumpkin bread with cream cheese frosting, pumpkin blueberry bread, or blackberry lemon bread!
- Simple pantry ingredients! None of the ingredients in this bread are all that complicated. Most can be found in your pantry, with possibly a few exceptions for some of the spices. If you would prefer not to have all of these different warm spices in your spice cabinet, you can use apple pie spice instead.
Ingredients
A few notes about the ingredients:
- Canned Pumpkin Puree: Any canned pumpkin puree should work for this recipe. Make sure the ingredients only list pumpkin. Canned pumpkin pie filling, which has other ingredients, would not work.
- Fresh Apples: I love using honey crisp apples in my baked goods because they're both sweet and tart with the perfect texture. However, you can also use granny smith apples or macintosh.
- Fall Spices: The spices listed in the recipe ingredients make up delicious pumpkin pie and apple pie spices. However, if you prefer to buy the spices pre-made, instead of individually, you can use apple pie spice with some extra cinnamon instead of the individual spices listed.
⭐️ See recipe card below for descriptions and quantities of each ingredient. Then, watch this brief tutorial on Instagram!
Instructions
- Step 1: Preheat oven to 325 degrees F. Spray an 8x4x3-inch loaf pan with nonstick spray. Line with parchment paper and allow it to hang over the long sides for easy removal.
- Step 2: Make the topping by adding butter, flour, brown sugar, cinnamon, and salt to a mixing bowl. Use a pastry cutter or fork to cut the butter into the dry ingredients. Set in the refrigerator to keep cold until ready to use.
- Step 3: In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
- Step 4: To the bowl of your stand mixer, fitted with the paddle attachment, add butter and sugar. Beat together until pale and combined, about 3 minutes.
- Step 5: Beat in eggs until combined. Add pumpkin and vanilla extract. Beat again.
- Step 6: Pour flour mixture into the wet batter. Beat until just combined and there is no dry flour remaining.
- Step 7: To a small bowl, add diced apples and 1 ½ tablespoons flour. Stir to coat apples in flour. This prevents them from sinking to the bottom of the bread.
- Step 8: Add apples to the bowl with the rest of the batter. Using a rubber spatula, fold apples into the batter.
- Step 9: Scoop batter into prepared loaf pan. Sprinkle cold crumb topping evenly over top.
- Step 10: Bake for 90 to 95 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs.
- Step 11: Allow bread to cool for 30 minutes in the pan before using the parchment paper sling to remove it and placing it on a wire rack to cool completely.
- Step 12: When the bread is cool, prepare the glaze: Add powdered sugar, milk, and vanilla extract to a small bowl. Whisk to combine. Pour glaze on top of the bread. Let sit a few minutes for the glaze to firm up before slicing and serving.
⭐️ Tip: You may want to place a baking sheet on the bottom rack of your oven, just in case any of the batter/topping overflows while baking.
Substitutions and Alterations
- Spices - Instead of the individual spices listed, you can also use 2 ½ teaspoons apple pie spice + 1 teaspoon ground cinnamon.
- Pumpkin Puree - If you prefer an apple-only bread, you can use unsweetened applesauce in place of the pumpkin puree.
- Honey Crisp Apple - If you don't have honey crisp on hand, you can use granny smith or macintosh. You can also leave out the apples if you prefer a pumpkin-only bread.
How to Store Apple Pumpkin Bread
To store: Store Apple Pumpkin Bread in an airtight container on the counter for up to 1 week.
To freeze: If possible, keep pumpkin bread whole, instead of slicing, then wrap it in a layer of plastic wrap, followed by a layer of foil. Place in a zip-top bag and freeze for up to 6 months.
To defrost: Place zip-top bag with the bread on your counter, so it can defrost overnight.
Top tip!
Use as much of the crumb topping as possible! I like piling it high on top of the bread for as much crunchiness as I can get. Once baked, it'll add a delicious crumble layer on top of the moist pumpkin bread.
Recipe FAQs
If you want perfectly moist bread, you'll want to make sure you don't over-bake it. Bake it only as long as the recipe says to. Use a toothpick inserted in the middle to check if the bread is cooked through. The toothpick should come out clean with a few crumbs.
Also don't over-mix the batter! Mix just until the flour is combined into the wet ingredients and then turn off your mixer.
And lastly, make sure you measure the flour properly. Instead of scooping the flour right out of the bag, use a spoon to scoop it into a measuring cup. This keeps the flour airy and less compacted, ensuring you don't add more flour than intended.
Related Recipes
Looking for more quick bread recipes? Try these:
Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Apple Pumpkin Bread
Equipment
Ingredients
For the Crumb Topping
- 8 tablespoons (1 stick) unsalted butter, cold and cubed
- ¾ cup all purpose flour
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
For the Apple Pumpkin Bread
- 2 cups all purpose flour, plus 1 ½ tablespoons extra for coating apples
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup peeled and diced honey crisp or granny smith apples
For the Glaze
- ½ cup powdered sugar
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F. Spray an 8x4x3-inch loaf pan with nonstick spray. Line with parchment paper and allow it to hang over the long sides for easy removal.
- Make the topping by adding butter, flour, brown sugar, cinnamon, and salt to a mixing bowl. Use a pastry cutter or fork to cut the butter into the dry ingredients until it resembles a pea-sized crumb. Set in the refrigerator to keep cold until ready to use.
- Make the bread: In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
- To the bowl of your stand mixer, fitted with the paddle attachment, add butter and sugar. Beat together until pale and combined, about 3 minutes.
- Beat in eggs until combined. Add pumpkin and vanilla extract. Beat again.
- Pour flour mixture into the wet batter. Beat until just combined and there is no dry flour remaining.
- To a small bowl, add diced apples and 1 ½ tablespoons flour. Stir to coat apples in flour. This prevents them from sinking to the bottom of the bread.
- Add apples to the bowl with the rest of the batter. Using a rubber spatula, fold apples into the batter.
- Scoop batter into prepared loaf pan. Sprinkle cold crumb topping evenly over top.
- Bake for 90 to 95 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. You may want to place a baking sheet on the bottom rack of the oven, just in case any of the batter/topping overflows. You also may need to tent the bread with foil if the crumb topping starts to get too brown.
- Allow bread to cool for 30 minutes in the pan before using the parchment paper sling to remove it and placing it on a wire rack to cool completely.
- When the bread is cool, prepare the glaze: Add powdered sugar, milk, and vanilla extract to a small bowl. Whisk to combine. Pour glaze on top of the bread. Let sit a few minutes for the glaze to firm up before slicing and serving.
Notes
- If you prefer, you can use 2 ½ teaspoons apple pie spice + 1 teaspoon cinnamon instead of the cinnamon, nutmeg, ginger, and cloves.
Nutrition
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