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pumpkin apple bread recipe

Pumpkin Apple Bread

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.
5 from 4 votes
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Course: Breakfast, breakfast recipe, Snack, snack recipe
Cuisine: American
Keyword: apple pumpkin bread, pumpkin apple bread, pumpkin apple bread recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 people
Calories: 176kcal
Author: Tammy Overhoff


  • Mixing Bowls
  • Whisk
  • Spatula
  • Bread pan
  • Wire cooling rack


  • 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


  • 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.



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 two 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 eat, place the amount on the counter to thaw or heat in the microwave for 30 seconds or until warm.


Serving: 1g | Calories: 176kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Fiber: 3g | Sugar: 17g