This moist quick bread, which comes in a single loaf and makes 12 slices, combines apples and pumpkin. Every slice is chock full of nuts and spices.
One slice contains 286 calories, 12g of fat (1g of it being saturated), 35mg of cholesterol, 273mg of sodium, 42g of carbohydrates (26g of sugars, 2g of fiber), and 5g of protein.
Here is 4 recipe(s):
Chunky Apple Pumpkin Bread
The combination of apples and pumpkin in this moist quick bread makes it a fall staple. Every slice is chock full of nuts and spices.
Prep: 15min
Total: 01h45min
Yield: 1 loaf (12 slices).
Nutritional Information: 286 calories, 12g of fat (1g saturated), 35mg of cholesterol, 273mg of sodium, 42g of carbohydrate (26g sugars), 2g of fiber, and 5g of protein.
Ingredients:
- 1-2/3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin
- 1/2 cup water
- 2 large eggs, room temperature
- 1/3 cup canola oil
- 1 cup chopped peeled tart apples
- 3/4 cup chopped walnuts
Instruction:
Combine the flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, and baking powder in a large bowl. Whisk the pumpkin, water, eggs, and oil in another big bowl. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9×5-in. loaf pan. A toothpick inserted in the center should come out clean after baking at 325° for 1-1/2 to 1-3/4 hours. Before removing from pan to a wire rack to cool, let cool for 10 minutes.
Pumpkin Apple Bread
The warm fall flavors you love in the chilly fall and winter months are all present in this ridiculously moist and tender pumpkin apple bread.
Prep: 10min
Total: 70min
Yield: 24
Serving Size: 1 serving
Serving Size: 1 serving, calories 167 kcal, 29 g carbohydrate, 2 g protein, 5 g fat, 1 g saturated fat, 1 g trans fat, 14 mg cholesterol, 100 mg sodium, 1 g fiber, 18 g sugar, and 4 g unsaturated fat.
Ingredients:
- 2 1/2 cups flour (I use a mixture of whole wheat and all-purpose 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 (Granny Smith and Honeycrisp) chopped, peeled, and cored apples
Instruction:
- Preheat oven to 350 degrees F. Lightly grease 2-9″ bread pans and/or line with parchment paper.
- Mix the flour, sugar, pumpkin pie spice, baking soda, and salt in a sizable bowl; set it aside.
- In a separate bowl, mix together pumpkin, eggs, and oil.
- Stir just until moistened after adding the pumpkin mixture to the flour mixture.
- Pour evenly into two 9″ bread pans after gently folding in the apple slices.
- Bake for 50 to an hour in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean.
Apple Pumpkin Bread
This moist and delectable Apple Pumpkin Bread is made in the spirit of the fall and is incredibly simple to make. It goes great with a hot cup of tea or coffee.
Prep: 10min
Total: 80min
Yield: 12
Serving Size: 1 slice
Nutrition Facts: servingSize 1 slice, calories 296 kcal, Carbohydrate 46. 6 g, Protein 3. 7 g, Fat 10. 8 g, Saturated Fat 1. 8 g, Cholesterol 31. 4 mg, Sodium 51. 7 mg, Fiber 2. 1 g, Sugar 30. 1 g, unSaturated Fat 8. 5 g.
Ingredients:
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- pinch of salt
- 2 eggs (ideally at room temperature)
- 1 15 oz can of pumpkin (NOT pumpkin pie filling)
- 1/2 vegetable oil
- 1.25 cups sugar
- 1/2 cup buttermilk (see above for substitutions )
- 1 tsp vanilla extract
- 1. Five cups of diced, peeled apples (roughly one extra large or two small to medium-sized apples)
- 1/3 cup sugar
- 1.5 tsp cinnamon
Instruction:
- Preheat the oven to 350 degrees F. Butter, flour, and baking spray can be used to prepare a loaf pan. Combine 1 1/2 tsp. cinnamon and 1/3 cup sugar in a small bowl. Mix to combine and set aside. Peel apples and dice. Set aside.
- Combine flour, baking soda, baking powder, 2 teaspoons of cinnamon, 1/2 teaspoon of allspice, 1/2 teaspoon of ground ginger, and a dash of salt in a medium-sized mixing bowl. Stir until well combined.
- Two eggs should be cracked and whisked together in a different mixing bowl. Add the pumpkin puree, sugar, buttermilk, vegetable oil, and vanilla extract after that. Whisk together until well combined.
- About half of the dry mixture should be added to the wet mixture, and then everything should be combined. When there are no longer any white streaks and the mixture is just combined, add the remaining dry mixture to the bowl. *Be careful not to over mix. *.
- About half of the batter should be added to the prepared loaf pan. Then, using about half of the diced apples, evenly distribute them over the batter. Over the apples, evenly distribute about half of the cinnamon and sugar mixture. Then, gently press the apple cinnamon sugar mixture into the batter using the back of a large spoon or spatula. Repeat the process with the remaining apple pieces and cinnamon sugar mixture, then pour the remaining batter on top of the apples.
- A toothpick inserted into the center of the loaf should come out clean after about an hour and ten minutes of baking it without the cover. *Note* Because every oven cooks a little bit differently, be sure to start checking the bread for doneness around the hour mark and be aware that in some cases it may take closer to 1 hour and 20 minutes. For me 1 hour and 10 minutes is perfect!.
- The bread should be taken out of the oven and left to cool in the pan for at least 10-15 minutes before being placed on a wire rack to finish cooling. Before slicing, make sure the bread is completely cool (it makes a difference). Serve and enjoy!.
Pumpkin Apple Bread
Homemade pumpkin apple bread is extremely moist and packed with cozy autumnal flavors. It’s the perfect treat for brunch or a coffee break. There is no need for a mixer, and a sweet streusel topping is a bonus!
Prep: 15min
Serving Size: 1 serving
Nutritional Information: 227 kcal of energy, 36 g of carbohydrates, 3 g of protein, 8 g of fat, 2 g of saturated fat, and 0 g of trans fat. 1 g, 29 mg of cholesterol, 180 mg of sodium, 23 g of sugar, 6 g of unsaturated fat, and 1 serving size.
Ingredients:
- 3 cups flour
- ¾ teaspoon salt
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 4 eggs (slightly beaten)
- ¾ cup vegetable oil
- 2 ¼ cups sugar
- 15 ounces canned pumpkin
- 2 cups Apples (chopped)
- 1 tablespoon flour
- 5 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter (room temp)
Instruction:
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- “@type”: “HowToStep”, “text”: “Combine the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a small bowl.” ‘, ‘name’: ‘Combine the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a small bowl. ‘, ‘url’: ‘https://www. butterandbaggage. com/pumpkin-bread/#wprm-recipe-39527-step-0-1’}.
- ‘@type’: ‘HowToStep’, ‘text’: ‘Whisk the eggs in a medium bowl. Whisk in the oil, sugar, and pumpkin until well-combined. Add the flour mixture and combine briefly before incorporating the apples. ‘, ‘name’: ‘In a medium bowl, whisk together the eggs. Whisk in the oil, sugar, and pumpkin until well-combined. Add the flour mixture and combine briefly before incorporating the apples. ‘, ‘url’: ‘https://www. butterandbaggage. com/pumpkin-bread/#wprm-recipe-39527-step-0-2’}.
- Put the mixture into two 9 x 5-inch loaf pans and top with topping. Put the mixture into two 9 x 5 loaf pans and top with the topping. ‘, ‘url’: ‘https://www. butterandbaggage. com/pumpkin-bread/#wprm-recipe-39527-step-0-3’}.
- “@type”: “HowToSection”, “name”: “TOPPING:”, “itemListElement”: [“@type”: “HowToStep”, “text”: “Mix the flour, sugar, and cinnamon together”] With your fingers, add butter and pinch until it’s combined. ‘, ‘name’: ‘Whisk together the flour, sugar and cinnamon. With your fingers, add butter and pinch until it’s combined. ‘, ‘url’: ‘https://www. butterandbaggage. com/pumpkin-bread/#wprm-recipe-39527-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for 50-60 minutes, until a toothpick comes out clean. Cook for 50 to 60 minutes, or until a toothpick comes out clean. ‘, ‘url’: ‘https://www. butterandbaggage. com/pumpkin-bread/#wprm-recipe-39527-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If using smaller pans, reduce the cooking time. ‘, ‘name’: ‘If using smaller pans, reduce the cooking time. ‘, ‘url’: ‘https://www. butterandbaggage. com/pumpkin-bread/#wprm-recipe-39527-step-1-2’}]}.
Pumpkin Apple Bread
FAQ
Why does my pumpkin bread fall apart when I cut it?
These outcomes can be caused by a number of factors, including using more wet ingredients than necessary, letting the batter sit for an excessive amount of time, using insufficient baking powder or soda, or simply not baking it for long enough.
Why did my pumpkin bread come out gummy?
If the bottom is wet or gooey, you may not have enough flour to absorb the moisture, which will cause your quick breads to have a gooey bottom. Similar to this, if you don’t bake quick breads long enough, you might notice a line of gooey batter on the bottom of the loaf.
Why is my apple bread so dense?
Why is My Apple Bread So Dense? Overmixing before baking makes apple bread more likely to be dense. For best results, only stir to barely incorporate the flour into the other ingredients. There is some weight to this bread, but it’s a good, nourishing weight.
Why won’t my pumpkin bread cook in the middle?
Setting the Oven Temperature Too High Despite the fact that your oven may claim to be preheated to 350° F, tests have shown that oven temperatures can be off by as much as 75° F in either direction. If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook.