Pumpkin Apple Bread

Pumpkin Apple Bread

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups all-purpose flour

  • 2

    teaspoons baking soda

  • teaspoons ground cinnamon

  • 1

    teaspoon ground nutmeg

  • 1

    teaspoon ground cloves

  • ¾

    teaspoon salt

  • ¼

    teaspoon ground allspice

  • 1

    can pumpkin (16 ounces) (puree)

  • cups sugar

  • 4

    eggs, lightly beaten

  • ¾

    cup vegetable oil

  • 1

    large granny smith apple, peeled, cored, and cut into ¼ inch slices

  • Cinnamon Sugar Topping

  • 5

    T sugar

  • 1

    T flour

  • 1

    T unsalted butter at room temperature

  • 1

    teaspoon ground cinnamon


For the topping, combine the sugar, flour, butter and cinnamon and blend with your fingers to an even, crumbly mixture, set aside. Preheat oven to 350 degrees. Butter and flour two 9x5 inch loaf pans. Sift together flour, baking soda, cinnamon, nutmeg, cloves, salt and allspice in a large bowl. Whisk together pumpkin, sugar, eggs and oil. Add the flour mixture to the pumpkin, stirring to evenly mix, then fold in the apples. Divide the batter between the two pans, smoothing the tops. Sprinkle each loaf with the cinnamon sugar topping. Bake until a toothpick inserted in the center comes out clean, about 1 hour.


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