Pumpkin Apple Bread with Streusel topping comes together quickly. It's tender, moist and delicious. This quick spiced pumpkin bread is loaded with chunks of apple and warm spices.
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
Tips:
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.
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.