Pumpkin apple bread

If you love pumpkin and apples, then you will love this pumpkin apple bread. It combines two of fall’s best flavors into one amazing quick bread!

pumpkin apple bread

A few weeks ago, we went apple picking and brought home a little over 7 pounds of apples. Since then, I’ve made an apple galette. We’ve also eaten plenty of apples on their own, but I wanted to make something else. Because we were out of breakfast options other than cereal, I planned to make an apple bread.

But a regular apple bread wasn’t really calling my name. I did some brainstorming and thought about a banana apple bread but nixed that idea. Finally, I came up with a pumpkin apple bread since it combined two of my favorite fall flavors. I found a recipe online and made my normal healthier substitutions.

pumpkin apple bread

Sadly, my bread didn’t rise up as much as I had hoped. As a result, my loaves were a bit on the smaller side. But, that meant that I could eat a bigger piece and not feel too guilty about it.

My family and I all raved about the bread. It was soft, moist, and packed with apple chunks. I’d recommend upping the pumpkin pie spice if you like that flavor more pronounced. The pumpkin spice was a bit more subtle than I normally like it, but the bread was still really good. You could probably bake one large loaf and a few muffins with the batter, but it will not make two normal sized loaves.

pumpkin apple bread

Pumpkin apple bread

This pumpkin apple bread combines two of fall's best flavors into one fabulous bread. In fact, this recipe makes two loaves so you can freeze one or share it!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 2 medium sized loaves
Author: Eva Bakes


  • 2 and ½ cups white whole wheat flour can substitute with all-purpose
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 Tablespoon pumpkin pie spice if you don't have pumpkin pie spice, you can substitute with a mixture of ground cinnamon and nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup pumpkin puree
  • ½ cup unsweetened applesauce
  • 2 cups apples peeled, cored, diced into small chunks


  • Preheat your oven to 350n degrees F. Generously grease 2 standard loaf pans and set aside.
  • In a large bowl, whisk together the flour, sugars, pumpkin pie spice, baking soda, and salt. Set aside.
  • In a medium sized bowl, mix together the pumpkin, eggs, and applesauce. Transfer this to the large bowl with the dry ingredients and mix until a few dry streaks remain.
  • Fold in the apples until everything is just combined. Do not over mix.
  • Transfer to your prepared baking pans and bake in your preheated oven for 50-60 minutes or until golden. A toothpick inserted in the center should come out clean.
  • Allow the bread to cool slightly before serving.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Slightly adapted from Yellow Bliss Road

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