Pumpkin and apple come together in this moist, tender Pumpkin Apple Bread with Cinnamon Streusel. It’s perfect with a hot cup of coffee or tea on a crisp autumn day.
Pumpkin bread is a lovely fall treat. Apple bread is equally as delicious. And both taste so good on a chilly day. This recipe combines the two to create the perfect fall treat: Pumpkin Apple Bread with Cinnamon Streusel.
The recipe is from a 1970’s Southern junior league cookbook, and here is why I love it:
- It uses a whole can of pumpkin—no half cans to use up (just like my Pumpkin Bars with Cream Cheese Frosting and Grandma’s Pumpkin Dump Cake)
- Moist and tender; and it stays that way for several days at least
- Pockets of tender apples
- Cinnamon streusel on top
- It makes two loaves: one to eat and one to share (or freeze)
It is truly fall flavor perfection. Add a cup of coffee or tea for a lovely autumn breakfast.
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Tips for making Pumpkin Apple Bread
- Use your favorite baking apples for this recipe. I used Granny Smith, but apples such as Honeycrisp and Fuji work well, too. Red Delicious and Gala get mushy when baked so don’t use those.
- Freshly ground nutmeg is amazing in this recipe! It lasts for years when you buy it whole, and you just grate it with a zester or fine grater.
- Line your baking pan with parchment paper, which makes the loaves easier to remove and makes clean-up easier. I spray the pan first with cooking spray, then line the bottom and long sides with parchment paper.
- Cut the quick bread with a serrated knife using a sawing motion. This keeps the cinnamon streusel intact on top of the loaf.
Ingredients
- This recipe uses a whole can of pumpkin purée. Don’t use pumpkin pie filling here, since that already has sugar added.
- Vegetable oil keeps the loaf moist, and the eggs create some lift to keep it tender.
- Cinnamon, nutmeg, and allspice create the perfect balance of fall flavors to complement the apples and pumpkin.
- I used two large Granny Smith apples. Use those or another baking apple like Honeycrisp or Fuji.
- We’ll use flour and sugar for both the bread AND for the cinnamon streusel topping.
How to Make Pecan Brittle
- Whisk together the oil, pumpkin purée, sugar, and eggs.
- In another bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- Add the dry ingredients to the pumpkin mixture, then fold in the apples.
- Combine the remaining flour, remaining sugar, and remaining cinnamon in a small bowl, then work in the butter to create a streusel. Transfer the pumpkin mixture to the loaf pans, then top with the streusel. Bake for 55–65 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
Let the Pumpkin Apple Bread cool for 10 minutes in the pan, then remove it and continue cooling at room temperature.
Make ahead instructions
You can easily make Pumpkin Apple Bread ahead of time. The loaves will stay fresh at room temperature for several days, covered tightly. You can also refrigerate it if you prefer.
The streusel topping will start to soften over time as the result of the moisture in the bread. It still tastes the same, it’s just slightly less crunchy.
More old fashioned quick bread recipes
Try another one of these classics next!
- Zucchini Banana Bread
- Lemon Poppy Seed Bread
- Grandma’s Date Nut Bread
- Pear Bread
- Cherry Bread
- Banana Bread with Pecans
📖 Recipe
Pumpkin Apple Bread With Cinnamon Streusel
Ingredients
For the bread:
- 3 cups flour
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg (freshly ground if you have it)
- ¼ teaspoon ground allspice
- ¾ teaspoon salt
- 1 can pumpkin purée (16 oz)
- ¾ cup vegetable oil
- 2¼ cups sugar
- 4 eggs
- 2 cups chopped and peeled Granny Smith Apples
For the streusel:
- 1 tablespoon flour
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, softened
Instructions
For the bread:
- Preheat oven to 350°F. Grease two 9×5-inch loaf pans, or line with parchment paper.
- Whisk the flour, baking soda, cinnamon, nutmeg, allspice, and salt together in a large bowl.
- In another large bowl, whisk together the pumpkin purée, vegetable oil, sugar, and eggs. Whisk until smooth.
- Fold in the flour mixture just until combined, then fold in the apples.
- Divide the mixture between the two prepared loaf pans.
For the streusel:
- Place the flour, sugar, and cinnamon into a medium bowl. Mix until the mixture resembles wet sand.
- Divide the topping between the top of the batter in each pan.
- Bake for 55–65 minutes, or until a toothpick comes out clean. Cool for 45 minutes in the loaf pans, then remove and let cool fully.
- Slice and enjoy.
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