Cinnamon-Spiced Pumpkin Apple Bread

Pumpkin and apple combine in this moist, tender Pumpkin Apple Bread with a cinnamon streusel topping. It’s an ideal quick bread for crisp autumn mornings—serve a warm slice with coffee or tea for a cozy breakfast or snack.

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Tips for making Pumpkin Apple Bread

• Choose firm baking apples that hold their texture when baked. Granny Smith, Honeycrisp, or Fuji are good choices. Avoid varieties that break down into mush, like Red Delicious or Gala.
• Freshly ground nutmeg brightens the warm spices. If you have whole nutmeg, grate it with a microplane or fine grater for the best aroma.
• Line the loaf pans with parchment paper for easy removal and neater slices. Lightly spray the pans first so the parchment stays in place.
• When slicing the loaf, use a serrated knife and a gentle sawing motion to preserve the streusel topping.

Ingredients

• This recipe calls for a full 16-ounce can of pumpkin purée. Do not use pumpkin pie filling, which contains added sugar and spices.
• Vegetable oil keeps the quick bread moist; eggs provide structure and lightness.
• Ground cinnamon, nutmeg, and a touch of allspice create a warm autumn spice profile that complements both pumpkin and apple.
• Two large apples (peeled and chopped) add texture and sweetness—adjust type and amount to taste.
• Flour and sugar are used in both the bread batter and the cinnamon streusel topping.

How to Make Pumpkin Apple Bread

1. Preheat the oven to 350°F. Grease two 9×5-inch loaf pans or line them with parchment paper.
2. In a large bowl, whisk together the dry ingredients for the bread: 3 cups flour, 2 teaspoons baking soda, 1½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg (freshly grated if possible), ¼ teaspoon ground allspice, and ¾ teaspoon salt.
3. In another large bowl, whisk the wet ingredients: one 16-ounce can pumpkin purée, ¾ cup vegetable oil, 2¼ cups sugar, and 4 eggs until smooth.
4. Fold the dry ingredients into the pumpkin mixture just until combined. Gently fold in 2 cups chopped, peeled apples (about 2 large apples).
5. Divide the batter evenly between the two prepared pans.
6. Make the streusel by mixing 1 tablespoon flour, ⅓ cup sugar, and 1 teaspoon cinnamon in a small bowl. Work in 1 tablespoon softened butter until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over both loaves.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool for about 10 minutes in the pans, then remove and finish cooling on a wire rack.

Allow the loaves to cool fully before slicing. Cooling helps the crumb set and makes neater slices.

Make ahead instructions

This bread stores well. Keep loaves covered tightly at room temperature for several days, or refrigerate if you prefer. If you need to prepare in advance, bake up to two days before serving and wrap tightly. The streusel topping will soften slightly over time from the bread’s moisture but will still taste delicious.

To freeze: wrap cooled loaves in plastic wrap and place in an airtight freezer bag or container. Freeze up to three months. Thaw overnight in the refrigerator or at room temperature before serving.

More old fashioned quick bread recipes

If you enjoy this loaf, try other classic quick breads for fall:

• Zucchini Banana Bread
• Lemon Poppy Seed Bread
• Grandma’s Date Nut Bread
• Pear Bread with Candied Ginger
• Cherry Bread
• Banana Bread with Pecans

📖 Recipe

Pumpkin Apple Bread With Cinnamon Streusel

Servings: 16 slices • Prep: 15 mins • Cook: 55 mins • Total: 1 hr 10 mins

Published by Kate

This pumpkin apple bread combines classic fall flavors into a moist, tender loaf topped with cinnamon streusel.

Ingredients

For the bread:

• 3 cups flour
• 2 teaspoons baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg (freshly ground if available)
• ¼ teaspoon ground allspice
• ¾ teaspoon salt
• 1 (16 oz) can pumpkin purée
• ¾ cup vegetable oil
• 2¼ cups sugar
• 4 eggs
• 2 cups chopped and peeled Granny Smith apples (about 2 large apples)

For the streusel:

• 1 tablespoon flour
• ⅓ cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter, softened

Instructions

1. Preheat oven to 350°F. Grease two 9×5-inch loaf pans or line them with parchment paper.
2. Whisk together flour, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl.
3. In a separate bowl, whisk pumpkin purée, vegetable oil, sugar, and eggs until smooth.
4. Fold the dry ingredients into the wet just until combined. Fold in the chopped apples.
5. Divide batter between the two pans.
6. For the streusel: combine flour, sugar, and cinnamon; cut in the butter until coarse crumbs form. Sprinkle evenly over the loaves.
7. Bake 55–65 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10–45 minutes, then remove and cool completely before slicing.

Notes

Make ahead: Baked bread can be kept at room temperature, tightly covered, for up to 2 days or refrigerated if preferred. Streusel will soften slightly over time.

Freezing: Freeze baked bread up to 3 months in an airtight container or freezer bag.

Substitutions: If you don’t have Granny Smith apples, use other baking apples such as Fuji or Honeycrisp. To make muffins, this batter yields about 24 muffins; bake at 350°F for 18–22 minutes.

Nutrition (per serving)

Calories: 342 kcal • Carbohydrates: 55 g • Protein: 4 g • Fat: 12 g • Sugar: 35 g

Did you make this recipe? Leave a comment and rating to share your experience and any tweaks you tried.

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