This pumpkin apple bread is a twist on the traditional pumpkin bread by adding in apple pieces highlighted by warm fall spices. It's easy to make, super moist, and freezes beautifully.
The Great Pumpkin Bread Bake Off
I don't know what it is about this fall but I became obsessed with pumpkin bread the second October hit. Never mind that there was a shortage for a hot second in Dallas! I had stocked up on pumpkin puree from my Pumpkin Sage Pasta that I made way too often last year. I literally went through tons of recipes - Smitten Kitchen, Sally Bakes, Pinch of Yum, all the massive bloggers that seem to know what they're doing more than me.
Our freezer was constantly filled with these goodies, some better than others. On version 5, the traditional recipe got to be a little monotonous. They're all pretty much the same. They're all good. What could make pumpkin bread even better? That's when I decided to get creative. Most would use a cream cheese frosting, but what about a layer of gooey white chocolate in the middle? (This failed miserably).
My biggest winner came from this recipe - pumpkin apple bread. I love honeycrisp apples so much in the fall and combined with apple juice, the flavors and texture just really scream football and pumpkins and lattes and every girl named "Ashley"'s dream. Who am I kidding...I am Ashley! I love this stuff!
Ingredients
Obviously I spent a lot of time just recipe testing different ideas which sort of cut out my ability to test this for gluten free. I imagine 1:1 flour would still work, but you're gonna have to test it on your own. However this whole recipe is dairy free, and I know someone out there would ask!
Some key ingredients for this pumpkin apple bread, especially for those following a migraine diet:
- I used Gold Medal All Purpose Flour (no malted barley)
- Honeycrisp apple juice
- 1 Honeycrisp apple, peeled
- Simply Organic Pumpkin Spice (no lemon peel in this one)
- Trader Joe's Pumpkin Puree (not pie filling)
I find some pumpkin purees are more wet than others, which could play into your baking time as well as how moist the bread is. Still, I've made this recipe with a few different ones and it always turns out good.
Tips for Baking and Freezing
Some of my favorite tips were ones I learned along the way from other recipe trials. The most important seem to be:
- Cover the pumpkin bread after about 30 minutes of baking. You don't want the top to get overdone, but need to tent the foil so you don't mess up the nice dome as it rises.
- Grease your bread tin well and it will just come right after after cooling for 10-15 minutes. You may have to run a knife along the sides of the pumpkin bread to get it out, but I rarely had to do this in my trial unless a rouge apple piece got stuck.
- Once cooled, slice into individual pieces and freeze flat in freezer bags. I imagine these will keep about 2-3 months, but they won't last that long. Trust me. You'll be lucky if it lasts a week.
If you love this pumpkin apple bread, you may like these as well.
Snickerdoodle Blondies
White Chocolate Gooey Blondies
Pumpkin Cheesecake
Allergy Friendly Frozen Pumpkin Pies
Apple Cider Donuts
If you make this recipe, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!
Pumpkin Apple Bread
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin spice *see post for suggestion
- 1 teaspoon table salt
- 2 large eggs
- ¾ cup white sugar
- ½ cup light brown sugar
- 1 15oz can pumpkin puree (not pie filling)
- ½ cup vegetable or canola oil
- ¼ cup apple juice
- ⅔ cup honeycrisp apples (about 1 apple), chopped small
Instructions
- Adjust your oven rack to the lower ⅓rd of your oven. Preheat to 350°F degrees. Grease a 9x5 loaf pan well with extra oil. In one large bowl, combine the flour, baking soda, cinnamon, pumpkin spice, and salt and mix till combined.
- In a small bowl, whisk the eggs and add white and brown sugar, mixing till combined. In another separate bowl, combine the pumpkin puree with oil and apple juice till smooth. Fold in the egg/sugar mixture, then mix the wet ingredients into the dry ingredients. There will be a few lumps, this is ok. Finally add in the apples, stirring till just combined.
- Pour the batter into the prepared loaf pan and bake uncovered for 30 minutes on the lower rack. Add a tented tin foil cover, so it gives the bread enough room to rise more. Bake another 30-35 minutes until a toothpick inserted in the center comes out almost clean. Allow it to cool 10-15 minutes before removing from the baking pan. It should slide right out if oiled correctly, but running a knife along the sides to loosen it may help.
Notes
- I love honeycrisp apples in this recipe. I used honeycrisp apple juice from North Coast and 1 apple, however, other types of apples/apple juice will work fine for this recipe. Something a little sweet is best.
- If following a migraine diet, check your pumpkin spice label for lemon. I used Simply Organics.
- This recipe freezes very well. I let thaw at room temperature or microwave for 10-15 seconds.
Kent says
made it with Bob's 1:1 flour. came out OK, moistish. nice flavor.
Jonni says
I did the same and agree with the moistness. it could use some adjustment but I’m not sure what?
Alicia says
Hey Jonni, Cutting down the sugar significantly like you did will definitely decrease the moisture content in your recipe. It can also depend on the pumpkin you use, but I think that's you're issue here.
Rine says
I would love to try this recipe. However I have to make my own pumpkin purée as tins are not available where I live. Can you confirm the amount needed? Is it 1,15 ounces? Surely not 115? Thanks a lot.
Rine says
Oh I see 1 can of 15 ounces! Where was my head? Sorry.
Alicia says
That's ok! I'm hoping that helps or if not I can try to work out the conversion. I'm on vacation but can measure when I get home. 🙂
Heidi says
My husband who suffers from vestibular migraine cannot eat fruit. I swapped in bits of crystallized migraine friendly ginger instead for the apple. What can I say, Wow!.
Alicia says
What a cool sub! You can definitely do this without apples too. It's just plain pumpkin bread!
Geoff says
Made this using the Metric measurements in the print option, and it ended up more like bread pudding with either not enough flour or way too much sugar/liquid. Something was a very off, and I’m not sure if I did an oops, or it was the metric conversions being off.
Alicia says
Hey Geoff, I'm sorry this didn't work out. I imagine it's the conversions. Let me ask one of my UK readers if they've made it and what they suggest and I'll get back to you. It just sounds like the liquid was a bit off.
Kathy Funk says
My 11 year old Granddaughter and I just made this recipe. We each made a loaf simultaneously and they both turned out Splendidly! It is very moist and wonderful! This recipe gets an A+++++
Thank you Alica, for another family favorite!
Alicia says
Thanks so much, Kathy! It's a favorite for me too.
Jackie says
Hi. Can I substitute gluten free flour? If so, how much? Also, if I were to use applesauce, how much? Thank you.
Alicia says
I haven't tried this with gluten free, but I've had readers sub Bob's Red Mill 1:1 with good results they say. I would not use applesauce for the recipe instead of apples. It would be too moist.
MelT says
Perfect replacement for Dunkin Pumpkin muffins...which I absolutely love and always get them for my birthday. Eases the pain a bit!
Ellie says
I'm new to the HYH diet, and your blog has been such a blessing as I've been learning! This is my favorite recipe I've tried so far, but I do have a question about it. I baked it for over an hour, probably closer to 1 hour 15 minutes I tented the loaf at the 30 minute mark as instructed since it was already very dark. When I sliced my loaf, the very bottom centimeter of the loaf seems to have a line of undercooked batter! The very bottom of the loaf is set and has a soft crust, and above that is just a thin strip of batter. I had to pull it out as I could smell the outside of the loaf starting to burn even with the tented foil so I'm not sure what to do to fix it next time. Do you have any recommendations for the next bake?
Karina says
I cannot by ready made pumpkin puree where I live. Could I just make my own? Or is something added to the bought cans? And what exactly is pumpkin spice? Can someone enlighten me. Thank you!
Alicia says
You can definitely make your own that's totally fine. If you read this post, it explains pumpkin spice. 🙂
Jamie says
If you're on the hunt for a giant loaf of appley-pumpkiny-love, look not further than this bread!! I made my loaf gluten free and you'd never know it! I used the King Arthur measure for measure GF flour (it does contain Xanthan Gum fyi). I think the amount of pumpkin puree helps bind it all together so it has a WONDERFUL consistency! The flavor is so wonderful. Definitely my new go to pumpkin bread recipe.
Jenny says
I made this bread for some friends at church and so many people requested more afterwards! Thanks for this recipe! It is the perfect fall treat! I made them into muffins too. I just took them out of the oven earlier (10min earlier for my oven). Thanks Alicia!
Alicia says
So happy you enjoyed it Jenny! Thanks for the idea for the muffins!
Jaclyn says
This came out delicious! I used apple cranberry juice because that is what I had and it worked well.
Bariann says
I've thought for years that I had THE pumpkin bread recipe and would never need a new one. Since I am now on the HYH diet I decided to give this one a try. So light, so autumn, so delicious! My mother in-law praised it, too. This recipe will follow me after I finish HYH (if that happens). Thank you for keeping the yummy recipes coming. I could not follow this diet without you. 🙂
Alicia says
Aw Bariann, this made me so happy to read. Thank you for sharing this!!
Anna says
Loved it!! Very easy and delicious
Carolyn Eisenberg says
Hi. Have you recently read the label of Trader Joe's Reduced Guilt Pita Chip with Sea Salt? It has yeast and barley malt flour. You listed it on your safe to eat diet. Do you still say it's ok or have they changed ingredients and is no longer safe. Was really excited when my husband brought them home from shopping. Now not so sure. What do you say?