As peach season winds down and the air turns crisp, my kitchen begins to fill with the aromas of fall. There’s something magical about combining pumpkin and apple into a moist, warm loaf that encapsulates the essence of the season. This homemade Pumpkin Apple Bread becomes a favorite treat for brunch or a coffee break, with its sweet streusel topping adding a delightful texture and sweetness.
Unlike other recipes that require a mixer, this one thrives on simplicity, blending spices like cinnamon and nutmeg directly into the batter with ease. The moisture from pumpkin puree and the texture from chopped apples keep it fresh for days, ensuring there’s never a dry crumb in sight.
Creating this bread is akin to conducting a symphony of flavors. The apple and pumpkin not only contribute to the moistness and flavor but also introduce a texture that’s hard to resist. The crumble on top of the bread—a simple yet best part—ensures every bite is imbued with a simple sweetness, steering clear of being overly dessert-like. This bread isn’t just a baked good; it’s a fall favorite, something my family and I love to enjoy together. The flavorful loaf is a testament to the joy of fall baking, where quick and easy preparation meets delicious outcomes.
Whether you’re a fan of chocolate chips or prefer the soft, cake-like texture of this bread without them, it’s a recipe that’s quickly moving to the top of many bakers’ lists.
How to Make Homemade Pumpkin Puree
From my garden to the kitchen, the journey of creating homemade pumpkin puree begins. With a haul of pumpkins from the local farmers market, the process is surprisingly easy. I opt for small baking sugar pumpkins or pie pumpkins, as their taste surpasses the big varieties. Their manageable size makes the work less cumbersome. A sharp, heavy knife is essential to cut from the top of the stem to the bottom of the pumpkin, carefully rotating to make an identical cut on the other side. Once halved, I scoop out the seeds and stringy flesh, preparing them for the oven.
Transforming pumpkin into puree involves roasting the halves with cut sides down until they’re cooked. The soft flesh is then scooped out and blended in a food processor until it’s smooth. This method not only yields a fresher taste but also allows me to measure the exact amount needed for my Pumpkin Apple Bread, ensuring the moisture and flavor are perfect. This puree can easily stand in for canned pumpkin, making any recipe a testament to the easy, from-scratch approach that I cherish.
Incorporating this puree into my Pumpkin Apple Bread recipe transforms it into a moist, flavorful loaf that’s a hit every fall. The blend of spices and the sweetness of the apples complement the pumpkin perfectly, creating a treat that’s hard to resist. Whether enjoyed as a brunch item or a coffee break snack, this bread is a warm, sweet, and spicy embodiment of autumn.
Why you’ll love it
- This easy pumpkin bread recipe can be made without a mixer
- Quick prep time
- Cozy fall spices make the house smell amazing
- It makes two loaves so you’ll have plenty to share
- Extra moist and not too sweet
- The streusel takes it over the top!
What You’ll Need
Embarking on the journey of baking Pumpkin Apple Bread, the array of ingredients sets the stage for a delightful treat. Canned pumpkin, not to be confused with pumpkin pie filling, ensures a consistent flavor and moisture level, making this recipe accessible year-round, not just in fall. The apples—a mixture of sweet Fuji and tart Granny Smith—introduce a nuanced complexity to the bread’s taste profile.
For the oil, either vegetable oil or canola oil works perfectly, acting as the binder that keeps the bread moist. The spices—cinnamon, nutmeg, cloves, allspice, and a dash of ginger (if you’re veering towards pumpkin spice)—are the heart and soul of this recipe, enveloping each bite with the quintessential fall essence.
The backbone of the bread comes from all-purpose flour, with sugar and salt balancing the sweetness and enhancing the flavors. Eggs and baking soda contribute to the bread’s rise and fluffiness, while butter is used sparingly, primarily in the streusel topping, to add a rich, crumbly texture.
Mixing these ingredients together, the pumpkin and apples are folded into the dry ingredients, creating a batter that promises a sweet and spicy loaf. The oil ensures that the bread remains moist even days after baking, a crucial factor that elevates this bread from good to unforgettable.
As the baking soda works its magic in the oven, the spices begin to meld together, filling the kitchen with an aroma that is synonymous with fall. This Pumpkin Apple Bread not only captures the essence of the season in every slice but also brings a piece of autumn warmth to the table, ready to be enjoyed with a cup of coffee or tea.
How to make easy pumpkin bread
Preparing the Dry Ingredients
Combine the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a small bowl. This mix of spices and dry components will give the bread its signature fall flavor and help it rise properly.
Mixing the Wet Ingredients
In a larger bowl, whisk the eggs thoroughly. Then, add the oil, sugar, and pumpkin puree to the eggs. Mixing these wet ingredients together ensures a smooth, rich base for your bread.
Combining Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet ingredients. Stir until just combined to avoid overmixing, which can make the bread tough. The batter should be smooth and uniform.
Preparing the Loaf Pans
Spray two 9×5 inch loaf pans with non-stick cooking spray or line them with parchment paper. This step prevents the bread from sticking and allows for easy removal after baking.
Adding the Topping
Prepare the topping by mixing additional flour, sugar, and cinnamon in a bowl. Incorporate pieces of butter until the mixture is crumbly. Sprinkle this mixture over the top of the batter in the loaf pans for a sweet, crunchy finish.
Baking the Bread
Bake the loaves in a preheated oven for 50 to 60 minutes. To ensure the bread is baked through, insert a toothpick or cake tester into the center; it should come out clean. If the top of the bread browns too quickly, cover it loosely with aluminum foil to prevent burning.
Cooling and Serving
Once baked, remove the bread from the oven and place the pans on a wire rack to cool. After the bread has cooled sufficiently, remove it from the pans, slice, and serve with or without butter.
How to Freeze Pumpkin Bread
For those looking to enjoy Pumpkin Apple Bread over an extended period, freezing provides an excellent solution for longer storage. To begin, wrap the loaves or individual slices securely in plastic wrap, followed by an additional layer of aluminum foil or placed inside plastic freezer bags. This double layer of protection guards against freezer burn and flavor loss, ensuring your bread remains as delicious as the day it was baked. Freezing the bread in this manner allows it to be preserved for up to three months, making it a convenient option for those spontaneous autumn cravings.
When the moment arrives to thaw and enjoy a piece of your frozen bread, simply remove the desired amount from the freezer. If you’ve frozen individual slices, this method allows for a quick thaw time, letting you savor a piece at a time without the need to defrost the whole loaf. This approach not only maximizes freshness but also offers the flexibility to enjoy your Pumpkin Apple Bread whenever the desire strikes, ensuring each bite is as moist and flavorful as possible.
How to Store Pumpkin Bread
After savoring the warmth and spices of freshly baked Pumpkin Apple Bread, storing it properly is key to maintaining its freshness. Initially, keep the bread in an airtight container at room temperature for the first 1-2 days. This method helps to preserve the moist interior and crisp topping without any soaks. As time passes, the environment within the container subtly changes the bread’s texture, enhancing its flavors.
For longer preservation, transferring the bread to the fridge extends its life up to a week. Encased in the same airtight container, the cooler temperature slows down the aging process, keeping the bread fresh while maintaining its inherent moistness and taste. This strategy of transitioning from room temperature to refrigerator ensures that every slice remains as delightful as when it first came out of the oven, allowing you to enjoy the seasonal flavors of pumpkin and apple for days on end.
Conclusion
In the journey of making and preserving the quintessential fall delight that is Pumpkin Apple Bread, we’ve explored everything from the joy of baking to the practicalities of storing and freezing for future enjoyment. These strategies ensure that the warmth, spices, and comforting flavors of this seasonal treat can be savored long after the leaves have fallen and the air turns crisp. Whether enjoyed fresh with a dollop of butter, kept at room temperature for that spontaneous tea time, or frozen for a taste of autumn any time of year, Pumpkin Apple Bread remains a testament to the simple pleasures that seasonal baking brings into our homes and lives.
FAQs
Q1.Can I use fresh pumpkin instead of canned pumpkin for Pumpkin Apple Bread?
Yes, you can use fresh pumpkin puree as a substitute for canned pumpkin. Ensure it’s well-pureed and measured accurately for the best results.
Q2.How long can Pumpkin Apple Bread last at room temperature?
When stored properly in an airtight container, Pumpkin Apple Bread can last at room temperature for up to 2 days.
Q3.Can Pumpkin Apple Bread be frozen for later use?
Absolutely! Wrap the bread or individual slices in plastic wrap and aluminum foil, then freeze for up to 3 months.
Q4.What apples are best for Pumpkin Apple Bread?
A mixture of sweet (like Fuji) and tart (like Granny Smith) apples provides a balanced flavor profile.
