If you’re looking for a warm and comforting treat, this pumpkin apple loaf is just the thing. It combines the cozy flavors of fall with the perfect balance of sweetness and spice, making it a great addition to any table.
This pumpkin apple loaf prevents dryness, uneven baking, and bland flavor while offering lasting freshness and convenient preparation for busy schedules.
I know how tricky it can be to find satisfying baked goods that don’t weigh you down. That’s why I’ve created this recipe, which avoids common pitfalls, like drying out or not having enough flavor. It’s a dependable option that keeps everyone happy, even on those busy weeknights.
This loaf bakes up in just about an hour, so you won’t be waiting long to enjoy those wonderful aromas wafting through your home. You get the right mix of moist pumpkin and crunchy apple pieces, all coming together beautifully.
If you want to try another enjoyable treat, give my Sourdough Banana Muffins a look. They’re another fantastic addition to your baking repertoire!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the batter.
- The recipe contains eggs, so it is unsuitable for vegan diets without egg substitutes.
- This recipe does not meet keto or low-carb diets because of the sugars and flour content.
- The recipe is dairy-free as it uses vegetable oil instead of butter or milk products.
- The recipe is nut-free and does not include any nut ingredients in its formulation.
Why You Will Love This Recipe
- Moisture That Lasts This pumpkin apple loaf stays fresh longer than traditional versions. Thanks to the canned pumpkin and buttermilk, you’ll enjoy a bread that doesn’t dry out quickly.
- Homemade Comfort Baking this loaf fills your kitchen with warm, inviting aromas of cinnamon and spices. It’s a perfect way to create cozy moments during chilly autumn days.
- Easy to Prepare With just ten minutes of prep, this loaf fits into even the busiest schedules. You can quickly mix the ingredients and let the oven do most of the work.
- Layered Flavors Layering the batter with diced apples in the pan gives each slice a delightful taste and texture. You get a wonderful contrast between the soft loaf and the tender chunks of apple.
How to Make Pumpkin Apple Loaf
- Prep Time: 10 minutes
- Cool Time: None
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A straightforward approach to a traditional fall-inspired baked good with clear steps and practical tips.
Ingredients
- 1 (15 oz / 425 g) can canned pumpkin, pure pumpkin puree (avoid spiced varieties)
- 1.5 cups (approx. 200 g) apples, peeled and diced (use a mixture of sweet and tart apples, such as Granny Smith and Fuji)
- 2 cups (240 g) all-purpose flour, good quality; avoid overly fine flours
- ½ cup (120 ml) vegetable oil, light tasting
- ½ cup (120 ml) buttermilk
- 2 large eggs, ideally at room temperature
- 1 teaspoon vanilla extract, pure and high quality
- 1.25 cups (250 g) granulated sugar
- 2 teaspoons baking powder, fresh
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon, good quality
- ½ teaspoon ground allspice
- Pinch of salt
Instructions
- **Preheat Your Oven:**
Preheat the oven to 350°F (175°C) so it is ready when your batter is mixed. A thoroughly preheated oven helps your loaf bake evenly and rise properly.
,**Prepare the Loaf Pan:**Lightly grease the loaf pan with butter or a baking spray, then coat it with flour. This preparation prevents sticking and allows the loaf to release smoothly after baking.
,**Mix Dry Ingredients:**In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt thoroughly. This ensures even distribution of ingredients and avoids lumps.
,**Mix Sugar and Cinnamon:**In a small bowl, combine 1.25 cups granulated sugar and 2 teaspoons cinnamon; set aside.
,**Prepare the Apples:**Peel and dice the apples into small pieces. If the apples are too wet, pat them dry with paper towels before layering to keep the loaf texture optimal.
,**Whisk Wet Ingredients:**In another bowl, whisk the eggs. Then add pumpkin puree, vegetable oil, buttermilk, and vanilla extract. Whisk together until well incorporated.
,**Combine Wet and Dry Mixes:**Fold the dry ingredients gently into the wet mixture until just combined. Avoid overmixing to prevent developing dense texture.
,**Layer Apples and Batter:**In the prepared loaf pan, alternate layers of the batter and diced apples. This creates pockets of fruit throughout, delivering texture and flavor in each slice.
,**Bake the Loaf:**Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Watch for a slight crack on the top; this visual sign indicates the loaf is baked through but not dry.
,**Cool Before Slicing:**Allow the loaf to cool in the pan for a while before transferring it to a wire rack. Cooling sets the structure of the loaf, making slicing easier and neater.
Notes
- Room Temperature: Store the Pumpkin Apple Loaf in an airtight container at room temperature for up to 2 days to maintain moisture and texture.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days to preserve freshness and slow spoilage.
- Freezing: Wrap the loaf tightly in plastic wrap or aluminum foil, then place it in a freezer container. Freeze up to 3 months. Thaw at room temperature before serving.
- If the top cracks excessively during baking, lower the oven temperature by 25°F (approx. 15°C) after 20 minutes of baking.
- For even baking, rotate the loaf pan halfway through baking time.
- If the loaf remains soft after the full baking time, continue baking for 5 to 10 additional minutes, checking with a toothpick every minute.
- To speed up slicing after cooling, place the loaf in the refrigerator for 10 minutes to firm it slightly.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided in source content
- Sugar: Not provided in source content
- Sodium: Not provided in source content
- Fat: Not provided in source content
- Saturated Fat: Not provided in source content
- Unsaturated Fat: Not provided in source content
- Trans Fat: Not provided in source content
- Carbohydrates: Not provided in source content
- Fiber: Not provided in source content
- Protein: Not provided in source content
- Cholesterol: Not provided in source content
Ingredient Notes
- All-purpose flour: Go for a good quality all-purpose flour to give that lovely structure to your loaf. Avoid overly fine flours as they might affect the texture.
- Granulated sugar: I like to use standard granulated sugar for sweetness and moisture. It’s important for forming that nice crumb in the loaf.
- Brown sugar: Use light or dark brown sugar to add depth and a hint of molasses flavor. It keeps the loaf moist, which is absolutely key!
- Baking powder: This helps the loaf rise and gives it a light, airy texture. Check that yours is fresh for the best results.
- Ground cinnamon: Choose a good quality ground cinnamon for that warm, spicy flavor that pairs perfectly with pumpkin and apple.
- Pumpkin puree: Get a can of pure pumpkin puree (avoid the spiced ones) to provide moisture and that rich pumpkin flavor. It’s a must-have for this loaf!
- Apples: Use a mixture of sweet and tart apples, like Granny Smith and Fuji, for more complexity. Chop them into small pieces for even flavor distribution.
- Eggs: You’ll need one large egg to help bind everything together. Make sure it’s at room temperature for better incorporation into the batter.
- Vegetable oil: Opt for a light vegetable oil for moisture; it blends easily without affecting the flavor. Avoid olive oil as it’s too strong for this recipe.
- Vanilla extract: A splash of pure vanilla extract enhances the overall flavor of the loaf and brings out the best in your spices. Stick with high-quality for the best taste.
Recipe Tips
- If apples are too wet, pat them dry with paper towels before adding to the batter for optimal texture during baking.
- When the top of the loaf cracks too much, lower the oven temperature by 25 degrees F twenty minutes into baking.
- For uneven baking, rotate the loaf pan halfway through the baking time for even heat distribution and consistent results.
- If the loaf remains too soft after the baking time, continue baking for an additional 5 to 10 minutes, checking after each minute.
- When frosting cooling takes too long, place the loaf in the refrigerator for 10 minutes after cooling to firm it for easier slicing.
Serving Suggestions
Serve with Greek yogurt or a dollop of low-fat whipped cream on the side. A fresh fruit salad or a simple green salad complements the loaf nicely.
Add to a breakfast spread alongside scrambled eggs or breakfast sausages. Use slices for French toast or a warm bread pudding with cinnamon.
Top with a sprinkle of cinnamon sugar or drizzle of maple syrup. A light icing made with powdered sugar and lemon can enhance its appeal.
Recipe variations
- You can use chopped pecans or walnuts to add crunch to the pumpkin apple loaf. Add ½ cup nuts gently folded into the batter before baking for texture variation.
- Add ½ cup mini chocolate chips to the pumpkin apple loaf batter for a sweeter touch. Either semisweet or dark chocolate chips work well in this mix.
- You can use Greek yogurt instead of buttermilk in the pumpkin apple loaf to maintain tenderness. Either full-fat or low-fat yogurt can substitute in equal amounts.
- Classic Pumpkin Loaf for fall baking.
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How to Store?
To keep your pumpkin apple loaf fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin apple loaf in an airtight container at room temperature up to 2 days to maintain moisture and texture.
Refrigeration: Place pumpkin apple loaf in an airtight container in the refrigerator up to 7 days to preserve freshness and slow spoilage.
Freezing: Wrap pumpkin apple loaf in plastic wrap or aluminum foil, place in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Lemon Lavender Scones
- Sourdough Blueberry Scones
- Strawberry Shortcake Cake Roll
- Puff Pastry Apple Rosettes
If you enjoyed this Pumpkin Apple Loaf or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
