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Apple Pumpkin Bread

Delicious, moist, spiced pumpkin bread with apples added.
Prep Time20 minutes
Cook Time1 hour
Course: Breads
Cuisine: American
Keyword: apple, crumb topping, Pumpkin Bread

Ingredients

For topping

  • 1 tablespoon all-purpose flour
  • 5 tablespoons granulated sugar I use 3 T granulated sugar + 2 T brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter softened
  • 1/2 cup chopped pecans

For bread

  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg or mace
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ginger
  • 1 15-oz can solid-pack pumpkin (original recipe calls for 16 ounce, add 1/4 cup applesauce if desired)
  • 3/4 cup vegetable oil
  • 2-1/4 cups granulated sugar
  • 4 large eggs lightly beaten
  • 2 apples peeled, cored, and chopped (2 cups) I use Pippen and Fuji, your choice

Instructions

  • For topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal. Add nuts. Set aside.
  • For bread: Put a rack in middle of oven and preheat oven to 350 degrees F. Butter two 9 X 5 inch loaf pans. Set aside.
  • Sift together flour, salt, baking soda, cinnamon, nutmeg or mace, cloves, ginger and allspice into a medium bowl.
  • Whisk together pumpkin oil, sugar, and eggs in a large bowl.
  • Add flour mixture, stirring until well combined.
  • Fold in apples.
  • Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf.
  • Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes. Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.
  • Yield: two loaves.