This delicious bread combines two fall favorites – apples and pumpkin! One day I asked my husband what he thought about me putting apples in our pumpkin bread instead of raisins. A few recipe tweaks later, I had a new sweet bread recipe that we all loved.
This bread is a rather moist bread. You will want to let it cool completely before cutting so it won’t simply crumble on you. Once it is cooled and cut, you can warm the individual slices up in a toaster oven and spread some cream cheese on it for a decadent treat.
Cinnamon Apple Pumpkin Bread Recipe
For this recipe, you can use either homemade pumpkin puree or store bought. Just make sure you buy pumpkin puree and not the pre-made pumpkin pie mix. They are in similar cans, but you want the straight pumpkin.
If you have never tried making your own pumpkin puree, you should do it. It is really easy. If you want a tutorial, just let me know in the comments and I will take some photos and put it together.
But now, the recipe!
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- 2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tbsp. pumpkin pie spice
- 1 tbsp. cinnamon
- 2 cups apples peeled, cored, and chopped
- 3/4 cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups pumpkin puree
- Grease two loaf pans and set aside. Preheat oven to 350 degrees.
- Mix dry ingredients together and set aside.
- Cream butter, sugar, and eggs with a mixer until light and fluffy.
- Add vanilla extract and pumpkin. Mix until combined.
- Add dry ingredients and stir until combined. Do not beat.
- Pour batter into prepared loaf pans.
- Bake for 50 minutes.
- Cool completely, slice and enjoy!
