Pumpkin Apple Bread
This Pumpkin Apple Bread is ridiculously moist and tender with all of those favorite warm fall flavors you love in the cool fall and winter months.
Servings: 24 slices
Ingredients
- 2 1/2 cups Flour I use a combination of all-purpose and whole wheat flour
- 2 cups White sugar
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 Eggs lightly beaten
- 1 cup Canned pumpkin puree
- 1/2 cup Vegetable oil
- 2 cups Peeled cored and chopped apples (Granny Smith, Honeycrisp)
Instructions
- Preheat oven to 350℉. Lightly grease 2-9" bread pans and/or line with parchment paper.
- In a large bowl mix flour, sugar, pumpkin pie spice, baking soda and salt, and set aside.
- In a separate bowl, mix together pumpkin, eggs, and oil. Add the pumpkin mixture to the flour mixture and stir just until moistened.
- Gently fold in chopped apples
- Pour evenly into two 9" bread pans.
- Bake in the preheated oven for about 50 minutes to an hour, or until a toothpick inserted into the center comes out clean.
Notes
I almost always recommend granny smith apples for baking, because I love the tart flavor and they are crisp so they hold up really well and don’t get super mushy. Other good options would be honeycrisp, galas or other crisp, tart apple varieties. An apple with a more mealy texture, like Red Delicious, would just melt and not hold up in this recipe.
Nutrition
Calories: 167kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 100mg | Potassium: 53mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1615IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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