Pumpkin Apple Bread with Streusel topping is sweet, tender, and delicious. This quick spiced pumpkin bread is loaded with chunks of apple and warm pumpkin pie spices.
Pumpkin Apple Bread with Streusel Topping is perfect with a bowl of soup at lunch or a great breakfast treat with a cup of coffee.
This pumpkin apple bread recipe is the perfect loaf to make when you crave those beautiful pumpkin spices.
I’ve been on a real quick bread kick lately. I love making a quick bread and like serving it with a savory meal, a sweet snack, or just enjoying a slice for breakfast.
I’ve made this Pumpkin Apple Streusel Bread a couple of times. The first time I used 2 cups of diced apples and boy was it delicious.
However, there was so much moisture in the bread that it didn’t have the delicate crumb that I enjoy.
Another win for this bread is the addition of apple juice. I used a 100% pure apple juice with no sugar added variety not only to keep this bread moist and tender but also to add additional apple flavor.
The pumpkin is a very forward flavor compared to the apple. Using the apple juice was a good choice for balancing out this apple pumpkin recipe.
What is a quick bread?
I call this a quick bread because it doesn’t require any yeast or rising time. Once you start making quick bread, it’s easy to make variations that you enjoy. I used pumpkin pie spice and fresh apples in this delicious Pumpkin Apple bread version.
Other quick bread recipes that I love!
- Cinnamon Apple Pull-Apart Bread
- Quick Peach Streusel Bread Recipe
- Cherry Quick Bread – Baked from Scratch
- Apple Cranberry Bread
- Strawberry Rhubarb Bread
- Dark Chocolate Banana Bread
We LOVE baking bread! You can find all of our bread recipes here!
What is pumpkin spice?
Pumpkin pie spice is a blend of cinnamon, cloves, nutmeg, and ginger. I like using blends like this because the ingredients are already calculated for you. Why not use one blend instead of figuring out four?
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just pumpkin that has been cooked and pureed. Pumpkin Pie filling contains spices and sugar. I used pumpkin puree in this recipe and calculated the amount of spice and sugar that we believe is amazing in this pumpkin apple bread with streusel topping.
Make sure you read the ingredients on the can before buying it. Some pumpkin puree brands list squash in their ingredients. The USDA has standards for grades of canned pumpkin.
Can pumpkin pie filling be substituted for pumpkin puree?
NO! That being said, it would bake up just fine but you’ll be duplicating sugars and additional spices. I’m not even guessing what that would taste like.
I’ve never used homemade pumpkin puree in this recipe. I’ve been told once you make your own, you’ll never buy again.
Well, I made my own and wasn’t overly impressed. Also, I love the convenience of using canned. Lazy baker right?
One thing that does impress me is the way this pumpkin apple streusel bread came out. It’s tender, delicious, and tastes like a fall day loaded with warm pumpkin pie spice.
It’s quick enough to whip up in a jiffy. I hope you’ll give it a try and let me know what you think.
Tips for the Perfect Pumpkin quick bread
- Don’t add too much fresh apple to this loaf. That will add too much moisture.
- Don’t overwork the streusel ingredients. We use a wire pastry cutter. That keeps the cold butter from blending into the topping too much. Keeping the pieces in tack is what creates that crunch texture.
- Let the loaf cool in the pan over a cooling rack instead of popping the bread out of the pan right away. That will help it firm up.
- Wait for the loaf to cool before you cut it to get the perfect slice.
- We store our homemade quick bread on a plate and cover them with foil. Storing a quick bread in a plastic bag will create condensation and make it mushy. It will not last as long either.
- This bread can be frozen in an airtight container for up to 3 months.
A few items you may need to make the perfect Pumpkin Apple Bread Recipe!
- Loaf Pans – I find that both halves of the squash will usually fit in a loaf pan. I like that these pans are a little bit bigger. I use them for meatloaf and bread recipes too!
- Wire Pastry Cutter – I like the wire so much better than the blade cutters. I find the texture to be so much more of what I’m looking for than what I get with the blade cutters.
Pumpkin Apple Bread with Streusel Topping
Ingredients
Bread
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup sugar
- 1/2 cup brown sugar I like dark but either is fine
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 2 eggs large
- 1 cup pumpkin puree I use canned
- 1/4 cup apple juice
- 6 tbsp butter unsalted melted and cooled
- 1 apple diced
Streusel topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 4 tbsp butter cold, diced
Instructions
- Preheat the oven to 350F. Grease a 9 x 5 loaf pan. You can also line it with parchment paper as I often do and then spray with non-stick cooking spray.
- In a large bowl combine flour, baking powder, baking soda, pumpkin pie spice, sugars, and salt. Whisk together
- In a medium-size bowl, combine eggs, apple juice, melted butter, and pumpkin puree.
- Pour the pumpkin mixture into the dry ingredients. Stir to combine. Fold in the diced apple.
- Pour batter into the prepared loaf pan.
- Combine streusel ingredients. Cut the cold butter in using a pastry cutter. Sprinkle on top of batter.
- Bake 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Turn the loaf pan halfway through baking. Cool completely in the pan on a wire cooling rack.
Video
Notes
- Don’t add too much fresh apple to this loaf. That will add too much moisture.
- Don’t overwork the streusel ingredients. We use a wire pastry cutter. That keeps the cold butter from blending into the topping too much. Keeping the pieces in tack is what creates that crunch texture.
- Let the loaf cool in the pan over a cooling rack instead of popping the bread out of the pan right away. That will help it firm up.
- Wait for the loaf to cool before you cut it to get the perfect slice.
- We store our homemade quick bread on a plate and cover them with foil. Storing a quick bread in a plastic bag will create condensation and make it mushy. It will not last as long either.
- This bread can be frozen in an airtight container for up to 3 months.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tracy
Thursday 20th of October 2022
Have you made it with just all purpose flour & omit the whole wheat flour?
Julie Menghini
Thursday 20th of October 2022
You can totally use all-purpose flour for the whole thing Tracy!
Linda Fuller
Saturday 11th of September 2021
Can apple sauce be substituted for the apples in this recipe? My favorite bakery offers pumpkin apple bread with streusel cropping but there are no chopped apples to be seen! This looks delicious and I will try it according to you recipe. Thank you!
Julie Menghini
Tuesday 14th of September 2021
You can make this bread without the apples, Linda. That's soo sad that you can't get apples. You can add 1/2 cup of applesauce and eliminate the apple juice too. Just be careful not to add too much liquid.
Amy Nash
Wednesday 11th of November 2020
This just might be my new favorite quick bread of all time! It was so delicious and the streusel on top is the best part!
Julie Menghini
Wednesday 11th of November 2020
Thank you, Amy!
Michele
Monday 9th of November 2020
Did a test run on this recipe this morning! I can't quit eating it... its just so good. Im super excited to put little loafs in our Christmas baskets for the neighbors!
Julie Menghini
Monday 9th of November 2020
What a terrific idea! Thanks, Michele!
MICHAELA KENKEL
Monday 9th of November 2020
This is my go-to bread to bake in the fall -- it's like it encompasses everything Fall in one delicious bread!
Julie Menghini
Monday 9th of November 2020
Thank you, Michaela!