This Pumpkin Apple Bread is everything you love about fall baked into a healthy quick bread recipe. Bake a loaf for healthy snacks all week or freeze for a tasty treat throughout the month.
As soon as the air gets cool and the leaves turn, this healthy pumpkin bread is on repeat in our house. However, Fall also means apples, so on days I can’t choose between pumpkin or apple, I’ll make a loaf (or two) of this delicious pumpkin apple bread!
Reasons you’ll love this recipe
- Delicious fall flavors! It’s filled with juicy apple chunks, pumpkin, and cinnamon for a delightful fluffy, tender, and moist fall bread.
- Wholesome. Made with white whole wheat flour, oats, and other nutritious ingredients.
- Meal prep superstar. This bread gets better by the day, so make a loaf during meal prep or make a few to freeze.
Ingredients
White whole wheat flour. White whole wheat flour offers the same benefits as whole wheat flour, but it’s milder in taste, so I prefer using it in my healthy baking recipes.
Minute oats. I prefer minute oats to rolled oats in bread and muffin recipes because they give a softer texture after it cooks. You can undoubtedly use rolled oats, but the texture will be heartier. If you don’t have any oats or don’t want to use them, leave them out and add ¼ cup of flour.
Baking powder and baking soda. These are both leavening agents that help the bread rise.
Cinnamon. Is it a fall recipe if it doesn’t include cinnamon? When the cinnamon combines with the flavors of apple and pumpkin, it’s pure Fall heaven.
Coconut sugar. I think it’s safe to say that I’ve officially transitioned to using coconut sugar in all of my healthy baking recipes. It’s a non-refined sugar making it more nutritious than processed white or brown sugar. Not to mention, coconut sugar brings a delicious sweet caramel flavor.
Eggs. This is another leavening agent that also helps with the structure and taste of the pumpkin apple bread.
Unsweetened coconut milk. Any milk will work, but coconut milk brings richness without fat or calories. Also, it keeps this quick bread recipe dairy-free.
Pure vanilla extract. For another layer of tasty flavor.
Canned pumpkin. Make sure to grab pure pumpkin and not pumpkin pie filling. Also, don’t worry about leftovers because you can freeze canned pumpkin to use in future recipes.
Apple. I’ve used different apples in this recipe; my favorite apple variety is gala or fuji apples. Both have the perfect amount of sweetness. If you want a tart and sweet flavor, then use Granny Smith. Don’t forget you can freeze apples. So, if you have an abundance then freeze them now to use later on.
Unsweetened cranberries and walnuts. This pumpkin apple quick bread can be made without any extras, but stir in some walnuts and dried cranberries if you want the whole harvest experience. So delicious.
Cooking Tips
- Make the bread recipe gluten-free. I’ve made this pumpkin apple bread successfully using Bob’s Red Mill Gluten-free 1:1 flour in place of the white whole wheat flour. Of course, make sure to purchase gluten-free oats and that all of the other ingredients are gluten-free.
- Chop the apple into small pieces. I love the apple chunks in this apple pumpkin bread recipe, but you don’t want the chunks to be too big, or they won’t cook fully. So chop the apples into even small chunks to get the best flavor and texture.
- Change up the texture of the bread. I love making this quick bread with chunks of apple but if you want the apple flavor minus the chunks then grate the apple instead.
- Add in extra spices. Good ole cinnamon is delicious but you can also add a pinch of nutmeg, ginger, cloves, or allspice for another layer of Fall flavor goodness.
- Don’t overmix. One tip for a tender moist quick bread is not to overmix the batter. You only need to stir only until ingredients are mixed.
- Don’t overbake. This is another huge tip for perfectly moist quick bread. Every oven is different so keep an eye on the bread towards the end of cooking time to make sure it doesn’t overbake.
Supplies
- Mixing bowls
- Whisk
- Spatula or mixing spoons
- Wilton Bread Pan
- Wire cooling rack
How to Make Apple Pumpkin Bread
- Start by preheating the oven to 350 degrees.
- As the oven heats up, get out a large mixing bowl and whisk together the white whole wheat flour, minute oats, baking powder, baking soda, cinnamon, and salt. Set the dry ingredients aside.
- In a separate large bowl, whisk together the coconut sugar and eggs until smooth. Then slowly whisk in the coconut milk and pure vanilla extract.
- Into the wet ingredient,s slow whisk in the melted coconut oil and pumpkin.
- Pour wet pumpkin mixture into the dry and give it a few stirs just until the dry ingredients are moist.
- Slowly stir in the chopped apple, unsweetened cranberries, and walnuts.
- Pour the batter into a bread pan that’s been coated with cooking spray.
- Bake for 45-50 minutes or until the bread sets in the middle. The middle is set when a knife or toothpick is inserted into the middle of the bread and it comes out clean with only a few crumbs clinging to it.
- Remove from the oven and let the bread cool in the pan for about 5 minutes.
- Take the bread out of the pan and place it on a wire cooling rack to cool completely.
- Cut into six slices and then cut those slices in half, making 12 total slices.
How to Bake into Muffins
Divide the batter into a 12-cup muffin pan and bake for 18-20 minutes in a 400-degree oven.
Storage
This quick bread recipe gets better by the day so it’s perfect for meal prep or freeze.
After the bread cools completely, slice it into portions and store it in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
To freeze wrap the bread portions in plastic wrap or place them into a bag and freeze for up to 3 months. When you’re ready to keep place the portion on the counter to thaw or heat in the microwave for 30 seconds or until warm.
Pumpkin Apple Bread
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Bread pan
- Wire cooling rack
Ingredients
- 1 ½ cups white whole wheat flour
- ½ cup minute oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup coconut sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1/3 cup melted coconut oil you can also use canola or vegetable if you don’t have coconut
- 1 cup canned pure pumpkin
- 1 apple peeled and chopped
- ½ cup dried unsweetened cranberries
- ¼ cup chopped walnuts
Instructions
- Start by preheating the oven to 350 degrees.
- As the oven heats up, get out a large mixing bowl and whisk together the white whole wheat flour, minute oats, baking powder, baking soda, cinnamon, and salt. Set the dry ingredients aside.
- In a separate large bowl, whisk together the coconut sugar and eggs until smooth.
- Then slowly whisk in the coconut milk and pure vanilla extract.
- Into the wet ingredients slow whisk in the melted coconut oil and pumpkin.
- Pour wet pumpkin mixture into the dry and give it a few stirs just until the dry ingredients are moist.
- Slowly stir in the chopped apple, unsweetened cranberries, and walnuts.
- Pour the batter into a bread pan that’s been coated with cooking spray.
- Bake for 45-50 minutes or until the bread sets in the middle. The middle is set when a knife or toothpick is inserted into the center of the bread, and it comes out clean with only a few crumbs clinging to it.
- Remove from the oven and let the bread cool in the pan for about 5 minutes.
- Take the bread out of the pan and place it on a wire cooling rack to cool completely.
- Cut into six slices and then cut those slices in half, making 12 total slices.
aimee says
Can I use almond milk if I don’t have coconut milk?
Tammy Overhoff says
Yes definitely!
carol says
appreciate this is not too sweet. Made it loaded with apples, used home-made pumpkin puree. Stuck together well, not crumbly…..love it
Kristen Kammer-Hattox says
Has anyone tried any other type of sugar than coconut? I am having trouble finding it. Thanks!
Rebecca says
Have made this so many times! I always add more cinnamon and pumpkin pie spice because I did feel they needed a bit more spice. Also use Old Fashioned oats because it’s all I ever have. And then, I bake them in mini muffin pans for snacks/lunch/quick breakfast for the kids!
Tammy Overhoff says
That sounds delicious! I make this into muffins too. My kids love it.
Lii says
Many thanks for recipe! It is my kids absolute favorite! I gladly share it with other mums in Estonia 🙂 By the way, I don’t have canned pumpkin here, but fresh pumpkin after blending works great, too 😉
Terri says
Can i use old fashioned oats in this recipe? I have everything but that😞
It looks delicious! Can almost smell it baking.
Gina of MN says
This was Awesome! I made it to use up a couple of on-the-edge apples, so I used 2 instead of one. I also doubled the cinnamon and added some ginger, nutmeg and a pinch of cloves. Used chopped pecans since I was out of walnuts. I baked 4 mini loaves and kept 3 for my husband and brought one to our friend who runs an online auction house. I swear the firend ate half the loaf in 5 minutes. My hubby took a bit longer but was having a healthy chunk for breakfast and dinner! Great new recipe to swap with apple crisp this time of year. Love your blog!
Coni says
I made muffins. I sprinkled crushed pumpkin granola on top before baking. They were a delicious addition to brunch.
Susanne says
Hi there Tammy,
This sounds great 😍
I’m Swedish and can’t get hold of pumpkin 🎃
What do you think i can substitut it with ?
Or can i just leave it out and increase some/one of the wet ingridients?
Regards, Susanne 🌼 🌼 🌼
Susanne says
I meant pumpkin pure’ in a jar or can, cooked and mashed!