Pumpkin Apple Bread
September 28, 2015
Pumpkin Apple Bread

My whole family has something I do not – – a sweet tooth. Walking through the bakery aisle, it’s “Oh mom, look at this,” as they lustfully gaze at muffins and quick breads. Because I don’t crave sweets, I have little compassion for their pleas. That’s not to say I don’t like the taste, or I never have ice cream or chocolate covered nuts, but in general I just can’t relate. When my children beg for bakery treats, a few things run through my mind:

A.) These baked goods are overpriced.

B.) They are full of preservatives and junk.

C.) Homemade is so much better.

D.) Why do people like sweets so much?

But it’s hard to ignore the girls’ incessant supplication for these baked goods, so to put them off I had to promise “even better” breads and muffins. I think I lived up to my promise with this pumpkin apple bread. Moist chunks of apple, encased in a spongy confection of warm spices and pumpkin, topped with crunchy cinnamon goodness . . . . .   Take that Harris Teeter.

Pumpkin Apple Bread

3 1/2 cups of all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
3/4 tsp salt
1 15 ounce can of pumpkin (I used fresh)
3/4 cup vegetable oil
2 1/4 cups sugar
4 eggs
2 cups chopped apple


1 TBSP flour
5 TBSP sugar
1 tsp cinnamon
1 TBSP of softened butter

Preheat oven to 350. Sift flour through salt in a bowl.


In another bowl, combine pumpkin, oil, sugar, and eggs until well combined. Add wet ingredients to dry ingredients and stir till incorporated. Fold in apples. Pour into two prepared 5×9 inch pans. (I put a piece of parchment paper on the bottom.)


To make topping, combine all ingredients, and sprinkle over batter. Bake for 45 minutes, or until a toothpick in the center comes out clean.


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