This recipe for Pumpkin Bread with fresh Apples was inspired by a recipe from one of my Amish Relatives. The Amish are known for their delicious baked goods and this moist, Cinnamon Apple Pumpkin Bread is no exception! This delicious pumpkin bread with the warm flavors of cinnamon and nutmeg is made even more special with the addition of fresh apples, making it such a perfect treat in the fall; however, this Amish pumpkin bread can be made any time of the year! See below the recipe for photos and notes.
Prep time: 20-25 min.
Bake time: 60-75 min.
Yield: 1 loaf
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large brown eggs
- 1 cup canned pumpkin
- 2 tablespoons water
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups apple chunks (peeled)
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Preheat oven to 350.
- Combine the sugar and oil in a large bowl, then add pumpkin, eggs and water. Whisk the wet ingredients until well combined and smooth.
- Place the dry ingredients and spices in a separate bowl and combine (optional), then whisk the dry ingredients into the wet ingredients.
- Gently fold in the small-ish apple cubes and then transfer the pumpkin bread batter to a loaf pan, lined with parchment paper and greased lightly with butter (*see note below).
- Bake the pumpkin bread in the preheated oven for 60-75 minutes, or until a tooth pick inserted in the center comes out clean. Allow the bread to cool for 10 minutes then remove from the loaf pan and allow to cool completely before slicing. See below for photos and notes.
Growing up in the Amish, we would often dump and go as we made baked goods. We always started with the wet ingredients and then added the dry ingredients one at a time. We always made sure to combine the ingredients well by hand, but didn’t worry too much about sifting the flour or combining the dry ingredients before adding them to the wet ingredients. My Mother owned a successful Amish catering business and her baked goods (even without being sifted and separately combined) were always a hit!
I prefer to use sweeter apples in this recipe and used Gala Apples. If using extra sweet apples, such as Golden delicious apples, you may wish to reduce the amount of sugar slightly.
I prefer to brush butter onto the parchment paper as an extra precaution (because really, who wants that beautiful loaf losing its shape in the process of removing it from the pan). However, adding the additional grease/ butter is optional.
I actually just recently learned this myself, but it is normal for pumpkin bread to have some cracks on the top. Some (including myself) prefer to test in those cracks for doneness.
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