I find that many people are often in two “camps,” when it come to pumpkin. those who LOVE pumpkin and those who don’t understand the obsession. confession: I’m not the biggest fan of pumpkin. with this thought in mind, and the fact that I have a month of pumpkin recipes lined up for you, I created a pumpkin bread recipe for all. yes, even those who don’t like pumpkin! this spiced pumpkin apple bread is moist, sweet, lightly tart, spiced and will leave you wanting a second (or third) piece. while this pumpkin bread is delicious as is, I highly recommend a light dusting of powdered sugar and a generous dollop of beautifully spiced maple whipped cream.
in a few words, this spiced pumpkin bread is
- moist
- sweet
- lightly tart
- perfectly spiced
- dairy free (not vegan)
- can be made in one bowl
- makes cake for breakfast more than acceptable!
what ingredients do I need to make this spiced pumpkin apple bread?
you’ll need a few basic pantry ingredients:
- all purpose flour
- pumpkin spice (store bought or see the blog post for my own blend)
- baking soda
- baking powder
- salt
- canola or other neutral oil meant for baking
- canned pumpkin
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- apples
- heavy whipping cream
- pure maple syrup
- ground cinnamon
- powdered sugar
- maple extract
- this is for a little more maple flavor, but is considered optional
- dried apple rings
- this is more for a fun decorative presentation
from these ingredients you will make the spiced pumpkin apple bread and the spiced maple whipped cream.
do I need any special baking tools to make this pumpkin bread?
this spiced pumpkin apple bread is so simple to make and only needs a few basic kitchen tools to make!
- 9X5″ (23×13 cm) aluminum loaf pan
- other possible pans would be
- 8 or 9″ round or square pans
- 12 ct. muffin pan
- baking times will vary
- other possible pans would be
- parchment paper
- to line the pan
- optional, but highly recommended
- box grater
- this makes shredded the apples quick and easy
- otherwise, you can try chopping them into very small chunks
- 1-2 mixing bowls with a whisk and spoon or spatula
- for making the pumpkin bread
- an electric mixer with whisk or beaters
- to make the whipped cream
- food scale
- super cheap and easy to use
- this is how I make all my recipes
- it is more accurate than measuring cups when measuring dry ingredients
can I make this pumpkin bread egg less?
this recipe can be modified to become egg less and/or vegan:
- flax eggs: replace the 2 regular eggs with two flax eggs
- 1 flax egg is made from:
- mix one 1 tbsp ground flaxseed meal with 3 tbsp of water
- mix well
- let set for 15 minutes
- extra pumpkin: replace the 2 regular eggs with more pumpkin
- for this recipe use a total of 1 1/2 c (~360g/375ml) pumpkin pureé
- check out my vegan maple pumpkin coffee cake!
tips and tricks for the most delicious spiced pumpkin apple bread
best substitutions for this recipe:
- all purpose flour: for a gluten free option, I recommend
- the 1:1 flour from Bob’s Red Mill
- or measure for measure from King Arthur Baking Co.
- this works for the diy cake flour, too!
- pumpkin spice : if you don’t like or can’t find pumpkin spice at the store, you can use this blend:
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- sugar: you can use an alternative sugar if its one you baked with already
- I LOVE using maple sugar
baking tips and tricks:
- read through the recipe before starting
- use a “light hand” when folding the dry ingredients into the wet
- look for the signs the cake is done rather than stick strictly to the baking times
- the sides will pull gently from the edges of the pan
- the top will be golden brown, but not burned
- gently press the middle of the cake, it should bounce back easily
- if not, give it 5-10 more minutes baking time
- toothpick inserted into the center will come out with a few moist crumbs
- cool in the pan on a cooling rack for no more than 30 minutes
- cool to room temperature on a cooling rack
- spiced maple whipped cream is optional (but HIGHLY recommend!)
other pumpkin recipes to try!
- spiced bourbon pumpkin tiramisu
- maple pumpkin coffee cake (vegan)
- cheesecake filled pumpkin spiced sugar cookies
- pumpkin gingersnap icebox cake
- spiced walnut streusel pumpkin bread
spiced pumpkin apple bread
this spiced pumpkin apple bread is a dairy free pumpkin based bread filled with pumpkin spice and lots of shredded apples. finish off the bread with a dusting of powdered sugar and dollop of cinnamon spiced maple whipped cream.
Equipment
- 9X5 loaf pan
- parchment paper
- box grater
- mixing bowls
- hand held whisk and spoon or flexible spatula
- stand mixer with whisk attachment or hand mixer with beaters (for whipped cream)
Ingredients
spiced pumpkin apple bread
- 2 c (240g) all purpose flour
- 2-3 tsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c (118ml) canola oil or other neutral oil
- 1 c (244g) canned pumpkin not pumpkin pie filling
- 1/2 c (100g) light brown sugar
- 1/2 c (100g) granulated sugar
- 2 (106-114g) large eggs, room temperature
- 1 tsp (5ml) vanilla extract
- 1 1/3 – 1 1/2 c (~160g) shredded apples
spiced maple whipped cream
- 1 c (237ml) heaving whipping cream
- 1/4 c (59ml) maple syrup
- 1/4 c (30g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp maple extract
- 1/4 tsp salt or to taste
- 1/2 -1 c dried apple slices for topping
- powdered sugar for topping
Instructions
- Preheat the oven to 350 F (177C). Line a 9X5 (23×13 cm) loaf pan with parchment paper covering the bottom and long sides. Leave 1-2" of overhang. This "sling" will help you remove the pumpkin bread from the pan.
- Whisk the flour, pumpkin spice, baking soda, baking powder and salt together until well combined. Set aside.
- In a seperate bowl, whisk the oil, pumpkin, sugars, eggs and vanilla extract until smooth and well combined.
- Sift 1/3 of the dry ingredients into the wet. Stir until mostly combined. Repeat with the remaining dry ingredients until all are added. Stir until JUST combined.
- Fold the shredded apples into the pumpkin bread.
- Pour the pumpkin apple bread batter into the prepared loaf pan.
- Bake on the center rack at 350 F (177 C) for 50-65 minutes. The edges of the bread will pull slightly away from the pan, the center top of the bread will bounce back when lightly pressed down, a toothpick inserted into the centera will come out clean or with a few moist crumbs and the internal temperature should read between (200-210 F).
- Cool the bread in the pan for 30 minutes. Remove the bread from the pan using the parchment paper slings. If needed, loosen any parts of the bread from the pan using a butter knife.
- Cool the bread on a cooling rack until room temperature. Dust with powdered sugar and top with the spiced maple whipped cream if desired.
spiced maple whipped cream
- Add heavy cream, maple syrup, powdered sugar, ground cinnamon, vanilla extract, maple extract, and salt into a clean mixing bowl. Whisk on low for 2 minutes. Increase speed until medium peaks form.
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