Pumpkin Apple Bread
This delicious version of traditional pumpkin bread includes apples for wonderful texture and fall flavor.
Servings: 8 slices
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
- 3/4 cup white sugar
- 1/2 cup light brown sugar
- 1 15oz can pumpkin puree (not pie filling)
- 1/2 cup vegetable oil or canola oil
- 1/4 cup apple juice
- 2/3 cup honeycrisp apples (about 1 apple), chopped small
Instructions
- Adjust your oven rack to the lower 1/3rd of your oven. Preheat oven to 350°F/177℃. Grease a 9x5 loaf pan well with extra oil and/or add a strip of parchment paper to the inside of the pan to easily lift out after baking.
- In a 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 at 350°F/177℃, uncovered, for 30 minutes on the lower rack. Pull the loaf pan out and add a tented tin foil cover to the top of the loaf pan, leaving enough room at the top for the bread to rise more. This keeps the bread from browning too much on the top.
- Place the covered loaf back into the oven and bake another 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. Allow it to cool 10-15 minutes before removing from the baking pan and placing on a cooling rack. The loaf should slide right out if oiled correctly, but running a knife along the sides to loosen it may help if an apple gets stuck (you won't need to do this if you add parchment).
Notes
- The best apples for this are honeycrisp, pink lady, cosmic crip, or granny smith.
- I used Simply Organics pumpkin spice and Libby's pumpkin puree. I do not recommend "organic" pumpkin purees here as they can be more watery and affect the texture.
- This recipe freezes very well. I let thaw at room temperature for about 1 hour or microwave for 10-15 seconds.
Nutrition
Serving: 1slice | Calories: 384kcal | Carbohydrates: 59g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 449mg | Potassium: 87mg | Fiber: 1g | Sugar: 34g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
