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Pumpkin Apple Bread

  • Author: Marie Bostwick
  • Yield: Makes 2 loaves, 8.5 x 4.5 1x


  • 5 cups white flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • 1.5 cups vegetable oil
  • 4 large eggs
  • 1 15oz can pumpkin puree (NOT pumpkin pie filling)
  • 1 cup brown sugar (can sub white sugar)
  • 1.5 cups white sugar
  • 1 large apple, peeled, cored, and chopped into small pieces (about 2 cups chopped)
  • 1 cup pecans, chopped


  1. Preheat oven to 350 degrees. Grease baking pans or spray with cooking spray.
  2. In large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, salt. Set aside.
  3. In medium sized bowl, mix together vegetable oil, eggs, pumpkin, and sugars. Whisk until thick and smooth. Pour wet ingredients into dry ingredients and stir until just combined.
  4. Stir apple and pecans into batter to distribute. Spoon batter into prepared pans.
  5. Place filled bread pans on center rack of preheated oven. Bake until a wooden skewer inserted into the center of the loaf comes out clean – approximately 90 minutes for full-sized loaves, 50-60 minutes for mini loaves, 25-30 minutes for muffins.