Pumpkin Apple Bread

Moist spiced pumpkin bread with tender apples throughout. A perfect loaf for breakfast, snack or dessert!

Moist spiced pumpkin apple bread recipe from @bakedbyrachel

I’ve held off on posting anything pumpkin for as long as I possibly could. This year I’ve been itching to share some fun new pumpkin recipes. Of course, that doesn’t mean this is the end of apple recipes. That would be crazy talk!

I’ve still yet to make an official trip to the apple farm. I’ve been holding out, waiting for my favorite apple to be available… Cortlands! They just became available this weekend, so I see a trip to my favorite local apple farm in my very near future.

Normally I’d hold out till October to share anything pumpkin. And honestly, I try to wait until then to even make anything pumpkin, but I’ll let you in on a little secret… I’ve been craving pumpkin goodies. And it hasn’t just been recently either. There was a moment in the middle of the summer where I wanted to make something with pumpkin. I had cans and was seriously tempted, but resisted. I just couldn’t do it! I’m a stickler for seasons.

Moist spiced pumpkin apple bread recipe from @bakedbyrachel

This bread is an absolute must. I’ll get that out there right now.

It’s simple and of course, very tasty!

My girls requested slices to go in their lunch boxes to school the week I made this. Everyone was in love.

Super moist and flavorful spiced pumpkin bread with sweet apple chunks throughout. It’s perfect for breakfast, snack or dessert!

A truly delicious Fall bread!

Moist spiced pumpkin apple bread recipe from @bakedbyrachel

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Pumpkin Apple Bread

Moist spiced pumpkin bread with tender apples throughout. A perfect loaf for breakfast, snack or dessert!

Ingredients:

  • 1/2C light brown sugar
  • 1/2C granulated sugar
  • 1/4C unsalted butter, softened
  • 2 eggs
  • 15oz pumpkin puree
  • 1 3/4C all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1C apples

Directions:

  1. Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan with baking spray, or fit with parchment paper. Set aside.
  2. In the bowl of a stand mixer, cream together sugars and butter until light and fluffy. Beat in eggs, followed by pumpkin. Mix in remaining dry ingredients, beating until no streaks remain. Peel and chop apples into 1/2-inch chunks, stir into batter by hand.
  3. Transfer batter to prepared loaf pan. Bake for 60-65 minutes or until internal temperature reaches 190°F.
  4. Allow to cool in pan for 5-10 minutes before turning out onto a wire rack.
  5. Slice and enjoy. Store remaining bread in an airtight container for up to a week.

Baked by Rachel original