Apple Pumpkin Bread

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!

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Diet Kosher, Low Fat, Low Lactose, Low Salt, Vegetarian

Prep Time 1

Cook Time 1 30

Cooling Time 30

Total Time 3

Servings servings

Calories 398kcal

Author Alana Lieberman

Cost $15

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