Pumpkin Apple Bread Recipe with Warm Fall Spices

This Pumpkin Apple Bread blends pumpkin puree, tender apple pieces, warming spices, and crunchy pecans for a quintessential autumn loaf. It’s pleasantly sweet without being cloying, perfect for breakfast, an afternoon snack, or paired with a steaming mug of tea or coffee.

Fall Pumpkin Apple Bread – A Cozy Autumn Treat

Autumn brings a comforting rhythm each year: cooler days that call for layers, fresh apples from the farmers market, and the irresistible scent of spices baking in the oven. This Pumpkin Apple Bread captures those seasonal comforts in a simple, satisfying loaf.

The bread is moist from pumpkin puree, studded with chopped apple for bright bites, and flavored with cinnamon, ginger, and nutmeg. Toast a slice, slather it with butter, and you’ll have a quick way to make any morning feel special.

What You Need to Make Pumpkin Apple Bread

This recipe avoids excessive sweetness and uses one full 15 oz can of pumpkin puree so there’s minimal waste. You’ll also add fresh apple pieces and chopped pecans, though nuts are optional or easily swapped for your favorite.

• All-purpose flour
• Baking soda
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Salt
• Vegetable oil
• Large eggs
• 15 oz can pumpkin puree (not pumpkin pie filling)
• Brown sugar and white sugar (or use one type if you prefer)
• One large apple, peeled, cored, and chopped
• Chopped pecans (optional; walnuts or almonds work too)

Tips for Success

The method is straightforward and familiar to anyone who bakes quick breads. Whisk the dry ingredients in one bowl, combine the wet ingredients in another, then fold the wet into the dry and stir in the apple and nuts. Don’t overmix — stop when the ingredients are just combined to keep the bread tender.

This recipe yields two standard loaves (or one standard loaf plus several mini loaves). A typical 15 oz can of pumpkin contains about two cups of puree, and this recipe is sized to use the whole can so nothing gets wasted. If two loaves feel like too much, one loaf freezes beautifully for later or makes a welcome gift for a neighbor.

Any apple variety will work. Granny Smith adds a pleasant tart contrast to the pumpkin, but sweeter apples like Honeycrisp or Fuji will also taste great. Chop the apple into small pieces rather than grating it if you prefer noticeable apple bites throughout the loaf.

I use a mix of brown and white sugar for a touch of caramel depth from the brown sugar, but you can use all of one type if you prefer. If you omit nuts, the bread is still delicious and family-friendly for those with nut allergies.

Check for doneness with a wooden skewer or toothpick: insert into the center and make sure it comes out clean or with only a few moist crumbs attached.

Ingredients (Makes 2 loaves)

Instructions

1. Preheat the oven to 350°F (175°C). Grease two 8.5 x 4.5-inch loaf pans or spray them with nonstick cooking spray.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a separate bowl, combine the vegetable oil, eggs, pumpkin puree, brown sugar, and white sugar. Whisk until the mixture is smooth and uniform.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped apple and pecans to distribute evenly through the batter.
5. Spoon the batter into the prepared pans and smooth the tops. Place the pans on the center oven rack and bake until a wooden skewer inserted into the center comes out clean: about 90 minutes for full-sized loaves, 50–60 minutes for mini loaves, or 25–30 minutes for muffins.
6. Remove the loaves from the oven and let them cool in the pans for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.