Whip up something special this fall with this amazing Apple Pumpkin Bread recipe! Fully vegan and low fat, it's the perfect treat to enjoy the crisp fall air. Sprinkled with tart apples and crunchy walnuts, this bread is guaranteed to be a hit in any kitchen.
This delightful Apple Pumpkin Bread featuring the perfect blend of pumpkin, warm spices, tart apples, and crunchy walnuts. It's a delicious treat for autumn or any time you want to savor the flavors of the season.
Plus, the addition of applesauce helps the bread stay sweet and moist without too much added sugar and oil!
Ingredients Used to Make This Apple Pumpkin Bread
**I've linked some of these ingredients to amazon.com. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Apple Pumpkin Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this pumpkin bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - if you need to substitute, 3 tsp of baking powder is equivalent to about 1 tsp baking soda
- Cinnamon Powder - and if you have it, add a generous pinch of cardamom!
- Brown Sugar, or other sugar of choice – Darker sugars like brown sugar, coconut sugar, date, and maple sugars will give you the most flavor, but you can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this brown monk fruit sweetener.
- Applesauce - you can use any kind or any flavored applesauce. I used unsweetened.
- Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle. I have not tried this recipe using fresh pumpkin, so substitute at your own risk!
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
- Chopped walnuts
- Diced Granny Smith Apples - tart and crispy, these Granny Smith apples work so well in this recipe because they soften up perfectly without being overcooked inside the pumpkin bread. You can also use other similar apples like Honeycrisp. Fuji is also one of my favorites!
Maple Glaze Ingredients
- Confectioner's Sugar + Maple Extract + Water
Pumpkin Bread Add In Variations:
- Pumpkin bread can be wonderfully versatile, and I've gathered some add in and filling ideas here in this post to take your pumpkin bread to the next level.
Step by Step Guide
How to Make Apple Pumpkin Bread
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the dry ingredients
In a separate bowl, combine the wet ingredients
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
Note: Keep in mind that if you're using coconut oil and also working with cold ingredients, the coconut oil can solidify, making the mixing process a bit more challenging.
Fold in the diced granny smith apple and chopped walnuts as the add-ins. Mix until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly. Bake the Pumpkin Apple Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
(OPTIONAL) Meanwhile, prepare the maple icing. In a small mixing bowl, combine the powdered sugar, maple extract, and water. If the glaze is too thick for your liking, add a little more water, a teaspoon at a time. If the glaze is too thin, add more powdered sugar, a tablespoon at a time, and mix until you achieve the desired thickness.
Pour over the pumpkin bread and allow the glaze to set for a few minutes before serving.
What are some ways you can eat Apple Pumpkin Bread?
- Plain and warm, served with jam or butter
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
What to Do with Leftover Pumpkin Puree - See Ideas HERE
Dealing with leftover pumpkin puree can be quite frustrating! Especially since the leftover is often not enough to make a full recipe, and it seems like a waste to throw it away. Below are some pumpkin puree recipes that require only about ½ cup of pumpkin puree:
How to Store Apple Pumpkin Bread
- You can store this pumpkin bread covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Country Apple Pumpkin Bread with Maple Glaze (Healthy, Low Fat, Vegan Recipe)
- ¾ cup granny smith apple , diced
- ½ cup chopped walnuts
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, almond flour, salt, baking powder, brown sugar, and cinnamon. Ensure they are well combined.
- In another bowl, mix the wet ingredients: pumpkin puree, unsweetened applesauce, light olive oil, and almond milk. Stir until the mixture is smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter. Do not overmix.
- Fold in the diced granny smith apple and chopped walnuts as the add-ins. Mix until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- (OPTIONAL) Prepare the maple icing. In a small mixing bowl, combine the powdered sugar, maple extract, and water. If the glaze is too thick for your liking, add a little more water, a teaspoon at a time. If the glaze is too thin, add more powdered sugar, a tablespoon at a time, and mix until you achieve the desired thickness.
- Pour over the pumpkin bread and allow the glaze to set for a few minutes before serving.
- Slice and enjoy
See All of My Pumpkin Bread Recipes Here
More Frosting & Glaze Ideas for Pumpkin Bread
Get creative with these scrumptious glaze and frosting ideas to complement the warm flavors of your pumpkin bread