Two fall favorites, pumpkin and apple, team up to create this moist and tender Pumpkin Apple Bread with cinnamon streusel. It’s begging to be paired with a cup of coffee or tea on a chilly fall day!
Pumpkin bread is a lovely fall treat. Apple bread is equally as delicious. And both taste so good on a chilly fall day!
So when a vintage Southern community cookbook showed a recipe for a Pumpkin Apple Bread, I was all ears.
Here are the highlights:
- A whole can of pumpkin—no half cans to use up here!
- Moist and tender; and stays that way for several days at least
- Pockets of tender apples
- Cinnamon streusel on top
- 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 fall 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, Fuji, and Gala work well, too.
- Freshly ground nutmeg is amazing in this recipe! You can buy it at your local grocery store or on Amazon (affiliate link). It lasts for years when you buy it whole, and you just grate it with a zester or fine grater (affiliate link).
- 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.
- 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, Fuji, or Gala.
- We’ll use flour and sugar for both the bread AND for the cinnamon streusel topping.
How to make Pumpkin Apple Bread
First, spray TWO loaf pans (affiliate link) with cooking spray and line with parchment paper. You can use either 9×5-inch pans or 8½x4½-inch pans.
Then, peel and chop the apples. You need about two cups here, which is two large apples or three medium.
In a large bowl (think very large—this recipe makes two loaves!), whisk together the oil, pumpkin purée, sugar, and eggs.
In another bowl (not as large), 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.
Divide the mixture into the two prepared loaf pans.
Then, combine the remaining flour, remaining sugar, and remaining cinnamon in a small bowl. Work the softened butter in with a spoon until the mixture is crumbly (similar to the consistency of wet sand).
Divide the streusel between the two pans. I used one 9×5-inch pan and one 8½x4½-inch pan. Either are fine for this recipe.
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.
Can I freeze Pumpkin Apple Bread?
You can also freeze the bread for up to 3 months. Wrap it tightly in foil. Then, place in a resealable freezer bag before storing in the freezer.
Defrost the bread at room temperature overnight.
Can I make this recipe into muffins?
Yes! Grease two 12-cup muffin tins with cooking spray. Add the batter, ⅔ of the way full in each cup. Bake at 350°F for 18–22 minutes.
More old fashioned quick bread recipes
Try another one of these old fashioned favorites!
- Easy Zucchini Banana Bread
- Lemon Poppy Seed Bread
- Grandma’s Date Nut Bread
- Pear Bread
- Cherry Bread
- Banana Bread with Pecans
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Pumpkin Apple Bread
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
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.