Apple Pumpkin Bread
Apple pumpkin bread has a moist spiced crumb, tender apple pieces and a light vanilla glaze drizzled on top. It's an easy recipe which is great for brunch or a sweet snack.
Servings: 10 slices
Equipment
- Loaf Pan 9 x 5-Inch
Ingredients
For the Bread
- ½ Cup vegetable oil
- ½ Cup brown sugar packed
- ½ Cup granulated sugar
- 2 eggs large
- 1 Cup pumpkin puree
- ½ Cup buttermilk
- 1 Teaspoon vanilla extract
- 1 ¾ Cups all-purpose flour
- 1 Teaspoon baking soda
- ½ Teaspoon baking powder
- 1 Teaspoon ground cinnamon
- ½ Teaspoon ground nutmeg
- ½ Teaspoon ground ginger
- ¼ Teaspoon ground cloves
- ½ Teaspoon salt
- 1 ½ Cups apple peeled, cored and diced
- ½ Cup walnuts or pecans, chopped, optional
For the Glaze
- 1 Cup powdered sugar sifted to remove lumps
- 2 to 3 Tablespoons milk I used whole milk
- ½ Teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan or line with parchment paper.
Prepare the Batter
- In a large bowl, whisk together the oil, brown sugar and granulated sugar until smooth.
- Add the eggs, pumpkin puree, buttermilk and vanilla extract and mix until fully combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the diced apples and optional nuts if using.
Bake the Loaf
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Add the Vanilla Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled bread and let it set before slicing.
Notes
Dice the apples small: Large chunks can leave damp patches around the fruit and make the crumb bake unevenly.
Mix briefly: Stir the batter only until the flour disappears. I found that too much mixing makes quick bread dense.
Measure the flour carefully: Spoon flour into the measuring cup and level the top. Scooping directly from the bag can pack in too much flour.
Watch the crust: Cover the loaf loosely with foil if the top browns before the center is baked.
Cool fully before glazing: Glaze runs off a warm loaf and collects around the base.
Add milk slowly: Start with 2 tablespoons and add more a little at a time. The glaze can get too thin quickly.
Mix briefly: Stir the batter only until the flour disappears. I found that too much mixing makes quick bread dense.
Measure the flour carefully: Spoon flour into the measuring cup and level the top. Scooping directly from the bag can pack in too much flour.
Watch the crust: Cover the loaf loosely with foil if the top browns before the center is baked.
Cool fully before glazing: Glaze runs off a warm loaf and collects around the base.
Add milk slowly: Start with 2 tablespoons and add more a little at a time. The glaze can get too thin quickly.
Nutrition
Calories: 288kcal | Carbohydrates: 56g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 279mg | Potassium: 172mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3897IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
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