This pumpkin apple bread has all the fall flavors one’s heart could desire for. It has pumpkins, apples and a brown sugar-pecan streusel topping. The brown sugar-pecan streusel is used here not only to top but also to swirl the inside of the pumpkin bread.
If I had to say it with food, this pumpkin apple bread would be my ode to autumn. All my favorite fall flavors are inculcated in this one. Why bake just another pumpkin bread when I can add peak season apples and nutty pecans and make it an extra-special fall favorite bread? If you are tired of the same old pumpkin bread, make this one. Pumpkins and apples combined work like magic in this spicy bread. Cinnamon, nutmeg, cloves, and allspice render the perfect warmth and aroma. And the streusel topping and filling is the best part of it all. It is the perfect crunch to the soft and moist bread, perfect with your morning coffee or to snack anytime during the day.
This recipe makes two loaves of bread. You can halve it and make one loaf. But I suggest you make two as I do. They are so good you’ll see the loaves vanishing, slice by slice, piece by piece, sooner than you expect. Also, don’t forget to enjoy a slice or two when it is still warm with a generous slathering of butter. I hope this fall you try this pumpkin apple bread recipe and fall for it over and over again.
Recipe
Ingredients
| Batter | |
|---|---|
 | 3 cups all purpose flour |
| ½ teaspoon salt |
| 2 teaspoons baking soda |
| 1 teaspoon ground cinnamon |
| ¼ teaspoon ground nutmeg |
| ¼ teaspoon ground cloves |
| ¼ teaspoon ground allspice |
| 1 (15 ounce) can pumpkin puree |
| ¾ cup melted butter |
| 2 ¼ cups sugar |
| 4 large eggs lightly beaten |
| ½ cup buttermilk |
| 2 apples, peeled, cored and chopped (2 cups) |
| Streusel for filling and topping | |
|---|---|
| ½ cup all purpose flour |
| ½ cup granulated sugar |
| ¼ cup packed dark brown sugar |
| 1 tablespoon cinnamon |
| ½ cup pecans, chopped |
| 2 tablespoons unsalted butter |
Instructions
| Process flour, granulated sugar, brown sugar, butter, and pecans in a food processor until mixture resembles coarse meal. Alternately, you could blend them all together with your fingertips |
| Preheat oven to 350 degree F |
| Butter two 9-by-5 inch loaf pans |
| Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice into a medium bowl |
| In a large bowl, whisk together butter, eggs, buttermilk, pumpkin and sugar |
| Add flour mixture, fold in until well combined |
| Fold in apples |
| Put a few scoops of batter in the buttered pans |
| Sprinkle about ⅓ cup of streusel on top of the batter in each pan |
| Add remaining batter over the streusel in each pan |
| Gently run a knife down the center of each pan 1-2 times to swirl the streusel |
| Sprinkle remaining streusel evenly over each loaf |
| Bake for 1 hour and 15 minutes, until a wooden pick or skewer inserted in center of bread comes out clean |
| Cool loaves in pans for 45 minutes, then turn out onto a rack and cool completely |
Note: The pumpkin breads, wrapped in plastic wrap or aluminum foil, can be refrigerated up to a week. For those who choose to be gluten-free or gluten intolerant, you can substitute regular all- purpose flour with gluten free all-purpose baking flour.
If you make this Pumpkin Apple Bread with Brown Sugar-Pecan Streusel Filling and Topping, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Fall flavors
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