Easy Pumpkin Apple Bread Recipe

It’s full blown holiday season, where plenty of time is dedicated to eating! I’m assuming you love to eat as much as I do, so this easy, moist pumpkin apple bread is here to keep both your waistline and your taste buds happy.

This apple pumpkin bread is made with whole wheat pastry flour, pumpkin puree, applesauce and a whole chopped apple, with only 1/2 cup of brown sugar. There are no eggs and no butter, and it bakes in one loaf pan.

The Best Pumpkin Apple Bread (Whole Wheat and Lightly Sweetened)

I have two goals for you and I this holiday season. First, our waists and thighs will not increase with the holiday spirit because of my recipes. And second, our mouths and stomachs will not be punished for not wanting our waists and thighs to increase! I definitely achieved both with this pumpkin apple bread. If you want to skip the apple, check out my very popular Pumpkin Bread recipe.

I checked out the ingredients on a couple of popular apple and pumpkin bread recipes. Most had 2 to 3 cups of sugar! I have a sugar rush just thinking about it. There is no need for that much sugar. There are plenty of healthy substitutes that will keep your bread sweet and satisfying besides sugar. My favorite sweeteners are honey, agave, maple syrup, bananas and applesauce.

I do use brown sugar in this recipe, but only 1/2 cup. Brown sugar is a combination of molasses and sugar, which is still slightly better than straight sugar. With my combination of healthy sweeteners, you won’t miss the bucket of sugar that is used in other pumpkin apple bread recipes.

Have you ever tried Bob’s Red Mill whole wheat pastry flour? I’m hooked! I no longer bake with any other flour. Regular whole wheat flour can leave your baked goods more like baked bricks. I can’t wait to hear if you become addicted to it like I have!

Why You’ll Love This Apple Pumpkin Bread

• Two fall flavors in one loaf. Pumpkin puree keeps it moist, and a whole chopped apple adds sweet, juicy bites.
• Less sugar. Only 1/2 cup of brown sugar, with applesauce adding natural sweetness.
• No eggs or butter. Pumpkin, applesauce and olive oil hold the loaf together and keep it tender.
• Simple to make. Two bowls, one loaf pan and about 40 to 45 minutes in the oven.

Ingredients You’ll Need

Here is what goes into this whole wheat pumpkin apple bread and why each one is there. Exact amounts are in the recipe card below.

• Whole wheat pastry flour: Finer and softer than regular whole wheat flour. It is milled from soft wheat with less protein, so the loaf bakes up light and tender instead of heavy. Regular whole wheat flour will give you a denser loaf.
• Brown sugar: Just 1/2 cup. The molasses in brown sugar adds a deep, caramel note that tastes great with pumpkin and apple.
• Baking powder and baking soda: Together they give the bread its rise. The baking soda reacts with the slightly acidic pumpkin and applesauce, and the baking powder adds extra lift in the oven.
• Cinnamon and nutmeg: The classic warm spices for pumpkin bread. Use fresh spices for the best aroma, since ground spices lose their punch over time.
• Walnuts: Optional. Chop them finely so they spread through every slice and add a little crunch. Leave them out for a nut free loaf.
• Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, which already has sugar and spices added.
• Applesauce: Adds moisture and natural sweetness in place of extra sugar, and helps bind the batter without eggs. Unsweetened applesauce keeps the sugar in check.
• Extra light olive oil: A mild oil that keeps the crumb moist without an olive flavor. Oil stays liquid at room temperature, so the bread stays soft for days.
• Coconut or almond milk: Just a splash to loosen the batter. I used Silk’s Vanilla Almond Milk, which adds a hint of extra vanilla.
• Pure vanilla extract: Rounds out the spices and makes the bread taste sweeter than it is.
• Apple: One large apple, peeled and finely chopped. Small pieces bake up soft and spread evenly through the loaf. A firm, sweet apple holds its shape best.

How to Make Pumpkin Apple Bread

1. Heat the oven. Preheat to 350°F. Grease a 9 by 5 inch loaf pan and dust it lightly with flour so the bread releases cleanly.
2. Mix the dry ingredients. In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and walnuts. Mix well so the leaveners and spices are spread evenly, then set the bowl aside.
3. Mix the wet ingredients. In a separate bowl, stir together the pumpkin puree, applesauce, oil, milk and vanilla. Mix well until smooth and evenly orange, with no streaks of oil left on top.
4. Combine. Pour the wet ingredients into the dry ingredients and stir just until the batter is moist. It will be thick, and a few small lumps are fine. Overmixing whole wheat batter can make the bread tough, so stop once no dry flour remains.
5. Fold in the apple. Add the chopped apple and fold it in gently with a spatula until the pieces are spread through the batter.
6. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. Let it cool in the pan for a few minutes before turning it out, so it holds together when you slice it.

Ways to Customize This Bread

• Skip the apple. For a classic loaf, try my Pumpkin Bread.
• Make it nut free. The walnuts are optional, so leave them out or swap in raisins.
• Change the milk. Coconut milk and almond milk both work, so use whichever you keep on hand.

Pumpkin Apple Bread FAQs

• Does this bread have eggs or butter? No. Pumpkin puree and applesauce bind the batter, and olive oil replaces butter.
• Can I use pumpkin pie filling? No. Use plain pumpkin puree. Pie filling already contains sugar and spices and will make the loaf too sweet.
• What kind of apple should I use? One large apple that is firm and sweet. Peel it and chop it finely so the pieces bake up soft.
• Can I use regular whole wheat flour? You can, but the bread will be denser. Whole wheat pastry flour is finer and keeps the loaf light.
• How do I know when it is done? Bake for 40 to 45 minutes, until a toothpick in the center comes out clean and the top is golden brown.
• Why did my bread sink in the middle? Usually it was underbaked or the oven door was opened too early. Give it the full baking time and test the center with a toothpick.
• Can I sweeten it with something other than brown sugar? Honey, agave and maple syrup are all favorite healthy sweeteners, though liquid sweeteners will make the batter a bit wetter and may need a few extra minutes in the oven.
• How should I store it? Let it cool completely, then wrap it well. It keeps at room temperature for a couple of days, and slices freeze well for longer storage.

Whole Wheat Pumpkin Apple Loaf

This pumpkin apple loaf is a moist whole wheat quick bread made with pumpkin puree, applesauce and a finely chopped apple. It uses just 1/2 cup of brown sugar and no eggs or butter.

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Ingredients

  

• 2 cups whole wheat pastry flour I use Bob’s Red Mill whole wheat pastry flour
• 1/2 cup brown sugar
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup walnuts finely chopped (optional)
• 1 cup pumpkin puree
• 1/2 cup applesauce
• 1/2 cup extra light virgin olive oil
• 1/4 cup coconut or almond milk I used Silk’s Vanilla Almond Milk
• 2 tsp pure vanilla extract
• 1 large apple peeled and finely chopped

Instructions

 

• Preheat oven to 350.
• In a medium-sized bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and walnuts. Mix well and set aside.
• In a separate bowl, combine pumpkin puree, applesauce, oil, milk, and vanilla. Mix well and pour into dry ingredients. Stir until batter is moist. Fold in chopped apple.
• Pour into a greased and lightly floured 9 x 5 loaf pan. Bake for 40 to 45 minutes until a toothpick comes out clean and top is golden brown.

Made this bread? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing how you use your favorite healthy sweeteners.

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