Apple Pumpkin Bread
This Apple Pumpkin Bread masterfully blends autumn favorites into a moist, flavorful loaf that captures the essence of fall in every bite. The natural sweetness of apples balances the earthy notes of pumpkin while warming spices create that irresistible aroma that makes fall baking so special.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Bread
- 1½ cups all-purpose flour substitute whole wheat pastry flour for added fiber
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ⅔ cup granulated sugar coconut sugar works for a less refined alternative
- ⅓ cup brown sugar packed
- ½ cup vegetable oil or melted coconut oil for a subtle flavor boost
- 2 large eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- 1½ cups diced apples Honeycrisp or Granny Smith provide the perfect balance of sweetness and structure
Optional Topping
- 2 tbsp turbinado sugar
- ½ tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger).
- In a large bowl, whisk together both sugars and oil until well combined. Add eggs one at a time, beating well after each addition until the mixture becomes slightly lighter in color.
- Stir in the pumpkin puree and vanilla extract until everything is fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Gently fold in the diced apples, ensuring they're evenly distributed throughout the batter.
- Transfer the batter to your prepared loaf pan and smooth the top with a spatula. If using the optional topping, mix the turbinado sugar and cinnamon together and sprinkle evenly over the batter.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the top begins to brown too quickly, tent it with aluminum foil after 45 minutes of baking.
- Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely for at least 30 minutes before slicing.
Notes
- For the perfect texture contrast, aim for ¼-inch apple pieces—small enough to cook through but large enough to provide delightful bursts of fruity flavor in each bite.
- The bread's internal temperature should reach approximately 200°F (93°C) when fully baked.
- The cooling period is crucial as it allows the structure to set, making for cleaner slices and better flavor distribution.
- Store at room temperature in an airtight container for up to 3 days, refrigerate for 5-7 days, or freeze for up to 3 months.
- To make muffins instead, pour the batter into a lined muffin tin and bake for 18-22 minutes at the same temperature.
Nutrition
Calories: 235kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 1.5gCholesterol: 31mgSodium: 195mgFiber: 2gSugar: 18g
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