Pumpkin Apple Bread with Cinnamon Topping

  • Yield 2 loaves servings

This delicious bread combines two of fall's favorites: pumpkins and apples. Makes two loaves: one to keep and one to share.


3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
3/4 teaspoon salt
1 can (16 ounce) pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 eggs
2 cups chopped and peeled Granny Smith apples
Cinnamon topping:
1 teaspoon flour
5 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon unsalted butter, softened


For the bread:

  1. Sift the flour, baking soda, cinnamon, nutmeg, allspice and salt together.
  2. Combine the pumpkin, oil, sugar and eggs in a medium bowl and whisk until smooth.
  3. Add the dry ingredients and stir to mix well. Fold in the apples.
  4. Spoon into 2 buttered 5×9-inch loaf pans.

For the topping:

  1. Combine the flour, sugar, cinnamon and butter in a bowl and mix until it resembles coarse meal. Sprinkle over the bread batter.
  2. Place on the center rack of an oven preheated to 350 degrees. Bake for 50 minutes.
  3. Cool in the pans for 45 minutes. Remove to a wire rack to cool completely.
  4. Store, wrapped in plastic wrap, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Recipe reprinted with permission from The Junior League of Roanoke Valley, Virginia, Inc., Oh My Stars! Recipes That Shine (The Junior League of Roanoke, Valley, Virginia, Inc., 2000)



Get every new post delivered to your Inbox.

Join 233 other followers