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Apple Pumpkin Bread

Recipe by Jenn Giam Smith

  • Total Time2 hours 25 minutes
  • Yield1 loaf 1x

This cozy Apple Pumpkin Bread is moist, flavorful, and full of fall spice. Made with pumpkin purée, warm spices, and fresh apple chunks, it’s the perfect autumn quick bread for breakfast, snacking, or gifting.

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Finished Apple pumpkin Bread with glaze. Sitting on a Cutting board sliced to show the apple chucnks.

Ingredients

Units Scale

Bread

  • 2 cups all-purpose flour (sifted, divided)
  • 1 Tablespoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon sea salt
  • 1/2 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 1 1/4 cups pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract (See NOTES 1)
  • 2 cups Pink Lady apples, cubed into 1/4-inch pieces (peeled or unpeeled) (See NOTES 2)
  • 1 large egg
  • 4 Tablespoons unsalted butter, softened (See NOTES 3)

Glaze

  • 1 Tablespoon milk
  • 1/4 cup confectioners’ sugar

Instructions

Bread:

  1. Preheat oven to 350°F (177°C). Spray, butter, and flour a standard loaf pan.

  2. In a large mixing bowl, beat together the softened butter, pumpkin spice, brown sugar, and white sugar until well combined.

  3. Add the vanilla extract, pumpkin purée, and egg. Mix until smooth (the batter will look loose).

  4. In a medium bowl, whisk together 1 ¾ cups flour, sea salt, and baking powder.

  5. In another small bowl, toss the chopped apples with the remaining ¼ cup flour until coated.

  6. Gently fold the dry flour mixture into the pumpkin-butter mixture until just incorporated—do not overmix.

  7. Fold in the floured apples until evenly distributed.

  8. Pour batter into prepared loaf pan and smooth the top.

  9. Bake for 1 hour 15 minutes, or until a toothpick/wooden skewer inserted into the center comes out clean.

  10. Let the loaf cool in the pan on a wire rack before removing.

Glaze:

  1. In a small bowl, whisk together milk and confectioners’ sugar until smooth.

  2. Drizzle over cooled bread before serving.

Equipment

Notes

SUBSTITUTIONS

  1. Vanilla extract can be swapped for maple extract for a richer fall flavor.
  2. 2 cups is about 2 average-size apples (10.5 oz total). Honeycrisp or Fuji are also great options.
  3. Salted butter can be used—just omit the sea salt.

TIPS:

  1. You can also line the loaf pan with parchment after greasing for easier removal.
  2. This recipe makes 5 mini loaves if using mini tins (perfect for bake sales or gifts).

Find it online: https://www.jenn-smith.com/recipe-apple-pumpkin-bread/