Name: Apple Pumpkin Bread
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (sifted); 1 Tablespoon baking powder; 1 teaspoon pumpkin spice; ½ teaspoon sea salt; ½ cup light brown sugar; ½ cup granulated white sugar; 1 ¼ cup Pumpkin Puree; 1 teaspoon pure vanilla extract (See NOTES 1 for substitutions); 2 cups Pink Lady Apples [Cubed into 1/4-inch pieces; skin can stay on or peeled] (See NOTES 2 for details); 1 large egg; 4 Tablespoon unsalted butter [softened to room temperature] (See NOTES 3 for details); 1 tablespoon milk; ¼ cup confectioner sugar

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What screams fall more than Apple Pumpkin Bread? I can’t think of anything. I don’t know about you, but I’m looking forward to pumpkin and apple treats, cooler weather, and dusting off my favorite boots (and I have a lot of them to choose from). The leaves on the trees outside are starting to turn, the weather is getting cooler, (along with some random days if hot), so I think now is a great time to share some fall recipes.

I’m satisfying my fall cravings with my favorite apple pumpkin bread while we wait for those magnificent red and orange trees.

It’s made with pumpkin purée, spices, white and brown sugar, and of course, butter. Combine all of those in one bowl and you’ll get some seriously amazing pumpkin bread, Add chunks of apple, and hello fall!

If you’re a fan of my Apple Pumpkin Muffins, then you’re going to love this recipe, too.

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The Process

I love recipes that require one bowl. However,in this case, I just couldn’t do that. I tried, trust me. The bread get’s really tough and chewy which in this type of bread… I was trying to avoid. I wanted something almost more muffins or banana bread like.

So this recipe really needs two bowls. You’ll start by by mixing the “liquid” Ingredients together. I like to use a whisk for this to really make sure I break up the eggs and get everything combined.

"wet" ingredients in a glass bowl before mixing

Then you’ll add in the dry ingreadents (reserve ¼ cup of flour for the apples) and carefully mix together. For this I like to switch to a spoon or a good sturdy spoonula (spoon-spatula). And carefully fold in all the ingredients until the flour is gone.

Thes last step is coating, adding and folding in the apples. Then it can go into a bread pan and it’s ready to go!

apples in the batter after being folded in.

Extra notes:

You can also line the pan after buttering and then butter the liner as well. It does make it easier to take the bread out.

If you’re looking to do this as a gift or for a bake sale and are using the mini loaf tins you can make 5 loaves of bread per batch (below is an image of a double batch I made for a church bake sale recently.

Cooking with Kids

DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.

Older Kids

Some tweens and Teens can help with pretty much all of including putting it in the oven.
Older “Big Kids” I would suggest letting them measure the ingredients on their own, mix and maybe even pour the batter into the pans.

Younger Kids

Depending on your younger kid, they can measure out the ingredients and help with mixing.
For very young (3-6 years old) I like to measure everything out a head of time in little bowls and then just have the kids add the ingredients when I ask for them.

Pour a glass of milk, a mug of hot apple cider, a cup of tea, or a cup of coffee, and enjoy!

Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!

It’s always wonderful to see loved ones coming together over delicious food. Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.

Craving more fall treats? Here are a few of my favorites:

Apple Pumpkin Bread

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Author: Jenn Giam Smith
Total Time: 2 hours 25 minutes
Yield: 1 loaf 1x

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Description

This soft bread combines both apples and pumpkin for a delightful autumn bake. Every slice is packed full of apple chunks and pumpkin spice, yielding 1 loaf of bread.

Instructions

Bread

Preheat your oven to 350°F (177°C); Spray (or butter & flour) a loaf pan.
In a large mixing bowl, mix together the softened unsalted butter , pumpkin spice, light brown sugar, and granulated white sugar until well combined.
Add the pure vanilla extract, Pumpkin Puree, and egg. Mix all that together (It will be on the looser side at this point).
In a separate smaller mixing bowl, add 1 3/4 cup all-purpose flour, sea salt and baking powder. Whisk to combined
In another separate smaller mixing bowl, coat the apples with the rest of the all-purpose flour
Add the flour mixture to the pumpkin-butter mixture. Carefully fold in the ingredients until everything is just incorporated.
Then, add the apples at the end and mix just enough so that the apples are covered in the batter.
Bake for 1 hour and 15 min or when you poke it with a toothpick/wood skewer, and the pick comes out clean.
Let cool on a cooling rack in the pan.

Glaze

In a smaller mixing bowl, whisk together the milk and confectioner sugar until completely combined.

Equipment

Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (Earl Grey)

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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)

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Mora Ceramics: Baking Pan Set of 2 – 8×8 & 8×4 in – Earl Grey

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Notes

Dolce Foglia offers amazing alternatives that you can use including vanilla. Check them out and use code: JENN10 to get yours
2 cups is about 2 average-size apples; 10.5 oz in total weight.
You can use salted butter instead. Just omit the sea salt.

Extra notes:

You can also line the pan after buttering and then butter the liner as well. It does make it easier to take the bread out.
If you’re looking to do this as a gift or for a bake sale and are using the mini loaf tins you can make 5 loaves of bread per batch (below is an image of a double batch I made for a church bake sale recently.

Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Category: Breakfast, brunch, Snack
Method: Baking
Cuisine: American

Nutrition

Calories: 101
Sugar: 10
Sodium: 121
Fat: 2
Saturated Fat: 1
Carbohydrates: 19
Fiber: 1
Protein: 2
Cholesterol: 12

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Nutritional Facts:

These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

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