Apple pumpkin bread

Apple Pumpkin Bread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Apple pumpkin bread is a delightful autumn treat that combines the flavors of sweet apples and rich pumpkin. This moist and flavorful bread is perfect for breakfast or as a comforting snack. The combination of cinnamon, nutmeg, and cloves adds a warm and cozy touch to every bite. With its tender crumb and deliciously spiced aroma, this recipe is sure to become a fall favorite.

Keywords: apple, pumpkin, bread, autumn, recipe.

Apple pumpkin bread details

Apple pumpkin bread, recipe Rating: 4.4
Number of votes:95

Ingredients

3 cups all-purpose flour

3/4 teaspoons salt

2 teaspoons baking soda

1-1/2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1/4 teaspoon ground allspice

One 14.5-ounce can solid-pack pumpkin

3/4 cup vegetable oil

2-1/4 cups sugar

4 large eggs, beaten lightly

2 granny Smith apples, peeled and chopped (about 2 cups)

Topping:

1 Tablespoon all-purpose flour

4 Tablespoons sugar

1 teaspoon cinnamon

1 Tablespoon unsalted butter, softened

Instructions:

Topping: In a bowl, blend flour, sugar, cinnamon, and butter until the mixture resembles coarse meal.

Preheat the oven to 350 degrees. Butter 2 loaf pans (9 x 5 x 3 inches). Into a large bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice. In another large bowl, whisk together pumpkin, oil, sugar, and eggs. Add flour mixture to the pumpkin mixture, stirring until the mixture is well combined. Fold in the apples and divide batter between two pans.

Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes or until a tester comes out clean. Let the loaves cool in the pans on a rack for 45 minutes, remove them from the pans, and let them cool completely. The breads will keep, wrapped well in plastic wrap and foil, chilled for 1 week and frozen for 1 month.

Makes: 2 loaves.