Autumn Apple Pumpkin Bread
Moist quick bread combining pumpkin puree and fresh diced apples with warm spices: cinnamon, nutmeg, clove, and ginger. Sweetened with honey and cane sugar, this tender loaf delivers autumn flavors in every bite. Serve warm with butter or cream cheese for breakfast, brunch, or dessert. The three-loaf yield makes it ideal for sharing or gifting during fall gatherings.
Ingredients
Instructions
- 1
Heat oven to 350 degrees.
- 2
Butter and flour three 9 by 4 inch loaf pans, or line with parchment paper with overhanging edges.
- 3
Combine pumpkin, eggs, honey, butter, and milk in large bowl until blended.
- 4
Add cane sugar and beat well.
- 5
Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and ginger in separate bowl.
- 6
Stir dry mixture into pumpkin mixture and beat at medium speed for three to four minutes.
- 7
Peel, dice, and stir apples into batter.
- 8
Divide batter evenly among prepared pans.
- 9
Bake for 40 to 45 minutes until toothpick inserted in center comes out clean.
- 10
Cool in pans for 10 minutes.
- 11
Loosen edges with sharp knife and invert onto baking sheet to cool completely.
Tips
Dice apples just before adding to batter to prevent browning. Leave skins on for texture and nutrition if preferred.
Beat the batter at medium speed for the full three to four minutes to incorporate air and ensure even crumb structure.
Cool loaves completely on a wire rack before wrapping to store, preventing condensation that softens the crust.
Good to Know
Wrap cooled loaves tightly in plastic wrap or foil. Store at room temperature for 2 days or refrigerate up to 5 days.
Prepare batter up to 4 hours ahead; cover and refrigerate. Slice and freeze baked loaves up to 3 months wrapped individually.
Warm with butter, cream cheese, or whipped topping. Serves as breakfast bread, dessert, or snack.
Common Mistakes
Do not skip the medium-speed beating to avoid dense, gummy crumb.
Do not overbake; check at 40 minutes to avoid dry loaves.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this in different pan sizes?
Yes. Use one 9x13 inch loaf pan and bake 45-50 minutes, or two standard 8x4 inch loaf pans baking 40-45 minutes. Adjust time as needed until toothpick comes out clean.
How long can I freeze these loaves?
Frozen pumpkin apple bread keeps up to 3 months when wrapped tightly in plastic wrap and foil. Thaw at room temperature 2-3 hours or overnight in refrigerator before serving.
What if I do not have fresh apples?
Use 4 cups peeled and diced canned or frozen apples, drained well to remove excess moisture. Adjust baking time by 2-3 minutes if using very wet apples.