Fall Harvest Apple Spiked Pumpkin Bread
Infused with the cozy flavors of fall, this Fall Harvest Apple Spiked Pumpkin Bread is the ultimate seasonal treat. Made with rich pumpkin purée, warm spices like cinnamon and nutmeg, and a splash of spiced apple cider, this moist and tender loaf captures the essence of autumn in every bite. Chunks of fresh apple add bursts of natural sweetness, while optional chopped walnuts or pecans provide a satisfying crunch. Perfect for breakfast, dessert, or an afternoon snack, this easy-to-make pumpkin bread bakes to golden perfection in just under an hour. Finished with a dusting of powdered sugar, it pairs beautifully with a steaming mug of cider or tea, making it the ideal centerpiece for your fall gatherings.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 cup pumpkin puree
- 2 large eggs
- 0.25 cup spiced apple cider
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and finely chopped
- 0.5 cup chopped walnuts or pecans (optional)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and brown sugar. Add the melted butter and whisk until smooth.
Stir in the pumpkin puree, eggs, spiced apple cider, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender texture.
Fold in the chopped apple and walnuts or pecans (if using). The batter will be thick.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake the bread in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, sprinkle the top with powdered sugar for a decorative and sweet finishing touch.
Slice and serve your Fall Harvest Apple Spiked Pumpkin Bread. Enjoy with a warm cup of cider or tea!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 43.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
