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.
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Amish cinnamon apple pumpkin bread.
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil or canola 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
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, then whisk the dry ingredients into the wet ingredients.
- Gently fold the small-ish apple cubes into the pumpkin bread batter and then transfer the 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.
This Apple cinnamon pumpkin bread is delicious with apple butter spread on top! Try my Amish Pumpkin cookies with caramel frosting if you love all things pumpkin!
Step 1: Combine the wet ingredients in a medium sized bowl.
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!
Step 2-3: Add dry ingredients and mix until the batter is smooth and somewhat silky (similar to muffin batter), then fold in the apple cubes.
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.
Step 3 continued: Transfer the pumpkin cinnamon apple bread batter to a greased and parchment lined bread pan.
Line the bread pan with parchment paper for easier removal.
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.
Step 4: Bake the Apple Pumpkin bread as directed in the recipe card, then allow to cool before removing.
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.
I love to hear from you all! Give me your favorite baking tips in the comments below!
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This looks really good. Please send me the website thank you
This Mom Cooks .com
I like your idea of apple butter on top of slices – that’s always seemed like pumpkin bread perfection to me! I have a German apple cake recipe that has you first coat the apples in cinnamon & I think I’ll do that here as well, before adding them to the batter. Thanks!
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