Pumpkin Bread with Apples: This cinnamon sugar-crusted Pumpkin Bread flavored with warm spices and studded with diced apples makes for a perfect fall treat!

This Moist Pumpkin Bread Recipe makes a tasty breakfast, snack, or gift. A ridiculously easy and tender quick bread that’s ready in no time!

Pumpkin Bread with Apples sliced on a white ceramic tray with 2 mini pumpkins

Why You’ll Love this Pumpkin Loaf

  • It’s an autumn classic that can be served for breakfast, brunch, and snacks.
  • The warm spices smell amazing while these loaves are baking in your kitchen.
  • The addition of apples and a cinnamon sugar topping make this a bit more memorable than ordinary pumpkin bread.

Pumpkin Bread is a long-standing autumn tradition at Chez Skinny Chick. Despite the hubby’s dislike of anything pumpkin besides our Thanksgiving pie, my three grown children were instant fans at a young age.

I make a triple batch of Classic Pumpkin Bread throughout the fall and winter and send a loaf to college with Nick, another home with Tom and keep a third for Katie at our house. Growing up, besides the Homer toffee, the pumpkin bread from our Dutch neighbors was the most coveted holiday food gift. So to shake things up a bit, I found a recipe for pumpkin bread filled with apple bits and dusted with a cinnamon sugar topping.

Frequently Asked Questions

Is Pumpkin Bread Healthy?

Pumpkin does provide some fiber and Vitamin A and C, and the flour is enriched with B vitamins and iron, but this bread is also high in sugar and fat, so cannot be considered healthy.

Why is Pumpkin Bread Called a Quick Bread?

Pumpkin Bread is a quick bread since it is leavened with baking soda instead of yeast. It is much quicker to make and bake than bread using yeast that needs to be proofed (the process of fermentation and rising) before baking.

Why is My Pumpkin Bread Soggy?

There are a number of reasons a quick bread can be soggy or gummy.  First, the recipe may be at fault with the ratio of wet to dry ingredients. Too many wet or too few dry ingredients can make a soggy loaf.

Other reasons can be underbaking, not baking immediately after mixing, or using the wrong or expired leavening agents, especially when baking powder is used. Baking powder often loses potency before you use it all up, so if you’re unsure, buy another can.

Note: This recipe does not use baking powder, but instead, baking soda.

2 slices of pumpkin bread with apples on a square white plate with a butter knife

How to Make Pumpkin Bread 

  1. Preheat your oven and prep your loaf pans.
  2. Mix together the dry ingredients except for the sugar in a large bowl.
  3. Whisk together everything else except the apples in another bowl.
  4. Add pumpkin mixture to flour mixture; stir just until moistened.
  5. Fold in apples if making pumpkin apple bread.
  6. Scrape and divide the batter evenly into prepared loaf pans.
  7. Mix streusel topping in a separate bowl with a fork and sprinkle evenly over each loaf.
  8. Bake until a toothpick inserted into the center of the loaves comes out clean.
  9. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

I sent one of these loaves home with our oldest, then Katie and I took turns sawing off large slices from the remaining bread.  Not one to embrace change, Katie picked all the apples out of her slices. But this is the girl who still orders off the children’s menu though she is well past the age limit. Soooo, I still considered it a victory and I loved having the soft sweet bits of apple in nearly every bite. Plus the crunchy sugar topping was a delicious embellishment. This pumpkin bread with apples was definitely a tasty change of pace from our standard pumpkin bread recipe.

Tips for Making Quick Bread

  • Start with fresh, quality ingredients. Always check that your leaveners are fresh and that your apple shows no signs of dehydration. The skin should be smooth with no bruising.
  • PRO-Tip: Do not over mix the batter once the flour and baking soda are added. Whisking furiously will over-activate the gluten and cause tunnels throughout the loaf. Never use a mixer.
  • Make sure your apple bits are not too large. If too big, the apple pieces will not soften by the time the bread is finished baking. These pictured are about 1/8-inch dice. I’ve made it with 1/4-inch dice, too.
  • Remove the bread from the loaf pans after cooling for 10-15 minutes. If you wait any longer, the loaf may stick despite prepping the pan properly. If you turn it out too soon, the sides won’t be firm enough to hold the loaf in shape.  
  • PRO-Tip: If your pan tends to stick, add a rectangle of parchment to the bottom of the pan after greasing. Then grease the top of the parchment.
2 slices of an easy pumpkin bread on a white plate in front of a loaf of pumpkin bread on a tray

Ingredient Notes:

  • Flour – All-purpose is fine.
  • Ground Cinnamon, Allspice, Cloves – If your spices have been in your pantry for years, they may have lost some potency. Replace as needed.
  • Baking Soda 
  • Salt – I prefer table salt as the fine grains blend in more easily.
  • Sugar – Granulated sugar
  • Pumpkin Puree – Not pumpkin pie filling which has spices and other ingredients added. Look for pure pumpkin puree.
  • Eggs – Large eggs
  • Vegetable Oil – I use canola oil.
  • Granny Smith Apple – peeled, cored, and diced into small cubes (1/4-inch dice works well)
  • Butter – Salted is fine as it gives a boost of flavor to the topping.
Ingredients for Pumpkin bread with apples on a rimmed baking sheet

More Quick Bread Recipes You’ll Love:

2 slices of pumpkin bread with apples on a square white plate with a butter knife

Pumpkin Bread with Apples

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 2 loaves

Pumpkin bread with sweet apples for a twist on the classic. Adapted from Celebrate the Rain.

Ingredients

  • 3 cups flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 2 teaspoons baking soda
  • 3/4 teaspoons salt
  • 2 1/4 cups sugar
  • 1 can (15-ounce) pumpkin puree (not pumpkin pie filling)
  • 4 large eggs, lightly beaten
  • 3/4 cup vegetable oil
  • A large Granny Smith apple, peeled, cored and diced into small cubes

Cinnamon Sugar Topping:

  • 1 tablespoons flour
  • 5 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoons butter, at room temperature

Instructions

  1. Preheat oven to 350°.
  2. Grease and flour two 9 x 5-inch loaf pans.
  3. Combine flour, cinnamon, allspice, cloves, baking soda, and salt in a large bowl.
  4. Combine sugar, pumpkin, eggs, and vegetable oil large bowl and whisk or beat till just blended.
  5. Add pumpkin mixture to flour mixture; stir just until moistened.
  6. Fold in apples.
  7. Spoon batter equally into prepared loaf pans.
  8. Mix streusel topping in a separate bowl with a fork and sprinkle evenly over each loaf.
  9. Bake for one hour minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Notes

Freezes well. Wrap in plastic wrap, then foil. Use within 3 months.

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Nutrition Information:

Yield:

24

Serving Size:

1 slice

Amount Per Serving: Calories: 223Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 187mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g

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