This quick bread with pumpkin and bits of apple is the perfect autumn treat.
When you think about autumn baking, you usually think about one of two things: Apple and Pumpkin.
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This quick bread is moist and tender with just the right amount of spice and has both of those classic fall flavors.
To make Apple Pumpkin Quick Bread you will need:
- all-purpose flour
- baking soda
- cinnamon
- salt
- nutmeg
- eggs
- granulated sugar
- brown sugar
- apple sauce (plain, unsweetened)
- extra virgin olive oil
- apple juice
- solid packed pumpkin, canned
- apple
- chopped walnuts or pecans
- loaf pans
- mixing bowls
- cooling rack
Watch me make this recipe in the video below:
To begin, preheat your oven to 350°(F).
Grease and flour two 8×4″ loaf pans, or coat with my baking spray replacement mixture. Set them aside for now.
In a medium bowl, combine all-purpose flour, baking soda, cinnamon, salt, and nutmeg. Stir these together and set them aside for now.
In a mixing bowl, whisk the eggs.
Add the sugars, extra virgin olive oil, apple sauce, apple juice, and pumpkin. Beat these together.
Stir in the diced apple and chopped nuts.
Evenly divide the batter between the two prepared loaf pans.
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Bake for 60-65 minutes, or until they test done with a toothpick.
Place the loaves, in the pans, on a cooling rack and cool in the pans for 10 minutes.
Carefully remove the loaves from the pans and cool on the rack.
Enjoy!
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Apple Pumpkin Quick Bread
Ingredients
- 3 c all-purpose flour
- 2 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoons salt
- ½ teaspoon ground nutmeg
- 4 eggs
- 1 c granulated sugar
- 1 c brown sugar
- ½ c apple sauce, plain, unsweetened
- ½ c extra virgin olive oil, or vegetable oil
- ½ c apple juice
- 15 oz solid packed pumpkin, canned
- 1 c diced apple
- ⅔ c chopped walnuts, or pecans
Instructions
- To begin, preheat your oven to 350 degrees.
- Grease and flour two 8×4" loaf pans, or coat with my baking spray replacement mixture. Set them aside for now.
- In a medium bowl, combine all-purpose flour, baking soda, cinnamon, salt, and nutmeg. Stir these together and set them aside for now.
- In a mixing bowl, whisk the eggs.
- Add the sugars, extra virgin olive oil, apple sauce, apple juice, and pumpkin. Beat these together.
- Stir in the diced apple and chopped nuts.
- Evenly divide the batter between the two prepared loaf pans.
- Bake for 60-65 minutes, or until they test done with a toothpick.
- Place the loaves, in the pans, on a cooling rack and cool in the pans for 10 minutes.
- Carefully remove the loaves from the pans and cool on the rack.
- Enjoy!
Video
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This is delicious! Definitely a keeper in rotation! Moist, flavorful and not too sweet. I did sub a brown sugar replacement to cut down on the sugar. Good thing because I will probably eat a whole loaf! 🤣❤️
Love everything about your site
Can’t wait to try this amazing fall bread
Could you tell me the name of the cutting board and chopper
you used for walnuts?
Blessings to ya’all