Pumpkin Apple Bread Recipe


Pumpkin Apple Bread Recipe

By Jonah Porter



Pumpkin apple bread

3 cups all-purpose flour

2 teaspoons ground cinnamon 

2 teaspoons baking soda

1½ teaspoons salt 

3 cups granulated sugar 

1 can (15 oz.) Pure Pumpkin

4 large eggs 

1 cup vegetable oil

 ½ cup apple juice or water 

2 large Granny Smith apples, peeled, cored, and diced


Streusel Topping:

1.5 tablespoons all-purpose flour 

5 tablespoons granulated sugar 

1 teaspoon ground cinnamon

1.5 tablespoons butter, softened



Preheat the oven to 350° F. 

Grease and flour Seven 3 x 5 inch mini loaf pans or Two 9 x 5 inch loaf pans.

Combine flour, cinnamon, baking soda, and salt in a large bowl.

Combine sugar, pumpkin, eggs, vegetable oil, and apple juice in a large mixer bowl. Beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened.

Fold in apples.

Spoon batter equally into prepared loaf pans.

Mix streusel topping in a separate bowl with a fork and sprinkle evenly over each loaf.

Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean. 

For the large loaf pans, bake for 75-90 min. Start checking with a toothpick or skewer at 75 min.

Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.