Pumpkin Apple Bread with Streusel Topping
, Published Sep 03, 2024
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Indulge in the perfect fall treat with this delicious pumpkin apple bread recipe topped with a sweet and crunchy streusel topping. Follow my easy recipe to create a warm and cozy treat that will impress your family and friends.
This Pumpkin Apple Bread recipe combines the best of fall harvest to create a delicious treat that’s impossible to resist! This quick bread stays wonderfully soft and moist from the apple sauce and pumpkin purée.
Add a crunchy streusel topping and sticky maple glaze to take this simple bake onto a whole other level of deliciousness. Simply perfect for Thanksgiving (and Halloween).
Have a slice for breakfast or as a sweet treat during your coffee break and prepare to swoon… It truly is that delicious and SO EASY that you can make it with your eyes closed. It also makes an amazing hostess gift if you are inclined to share!
Pumpkin Apple Bread Ingredients
- Pumpkin – be sure to use 100% pure canned pumpkin, not pumpkin pie filling. You can also make your own pumpkin purée, see tip.
- Apple sauce – unsweetened apple sauce
- Melted butter – or you can use vegetable or melted coconut oil if preferred
- Eggs – large eggs at room temperature
- The all-important spices – cinnamon, nutmeg and pumpkin spice
- Light brown sugar
- All purpose flour (plain flour) and baking powder for our quick bread to rise
- Maple syrup, vanilla and powdered sugar to make the glaze
How to Make Pumpkin Apple Bread
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the streusel
Combine the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder in a small mixing bowl. Add the melted butter and stir until the mixture resembles wet sand and the crumble holds if you pinch it together. Set aside.
Make the bread and bake
Preheat the oven to 320°F (160°C). Mist a 2lb (900g) loaf pan with cake release and line with baking paper, letting the edges of the paper overhang the edges of the pan for easy lifting once the bread is baked.
Place the pumpkin purée, apple sauce, eggs, light brown sugar, baking powder, spices and melted butter in a mixing bowl. Stir together to combine.Add the flour and beat with a hand mixer or simply stir together until you have a smooth batter.
Pour the batter into the loaf pan and sprinkle the streusel over it to cover. Bake for 60 minutes or until a tester inserted in the middle comes out clean. If the tester comes out with wet batter or lots of crumbs, keep adding 5 more minutes until it is ready.
Finishing touches
Lift the bread out of the pan onto a wire rack. Combine the powdered sugar, maple syrup, vanilla and a little water to make a thick but pourable glaze. Drizzle the glaze over the pumpkin bread. Slice and enjoy!
Recipe Notes & Tips
- You can bake this pumpkin and apple bread in your air fryer if you like! Preheat the air fryer to 320°F (160°C) and bake for an hour or until the tester comes out clean. Make sure to clip the overhanging paper first!
- You can make this recipe your own by folding chopped nuts, chocolate chips, dried fruit and so on to the batter before baking.
- Store the pumpkin bread in an airtight container at room temperature for up to five days. You can also store it in the refrigerator, warming it up for 10 seconds in the microwave to serve.
Lucy’s Pro Tip
Homemade pumpkin purée
You can make your own pumpkin purée if you like. Cut the pumpkin in half and scoop out the seeds and any stringy flesh. Roast the pumpkin in the oven or the air fryer, cut side down, at 350°F (180°C) for 45 minutes or until you can easily pierce it with a knife. Scrape the the flesh off the skin and blend in a mini chopper or food processor until you have a smooth purée. Cool before using in baking.
Related Recipes
- Pumpkin Sourdough Bread
- Quick and Easy Cinnamon Roll Focaccia
- Easy Pumpkin Cake
- No Knead Pumpkin Bread (So Easy!)
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Pumpkin Apple Bread with Streusel Topping
Video
Ingredients
For the topping
- ½ cup (65g) flour all purpose / plain
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- ½ tsp pumpkin spice or cinnamon
- ¼ cup (55g) unsalted butter melted
- pinch salt
- pinch baking powder
For the pumpkin apple bread
- ⅓ cup (80g) pumpkin purée
- ½ cup (120g) apple sauce
- 2 large eggs
- 1 cup (200g) light brown sugar
- 1 ½ tsp baking powder
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- ⅓ tsp nutmeg
- ⅓ tsp salt
- ⅓ cup (80g) butter melted and cooled slightly * see note
- 2 cups (250g) flour all purpose / plain
For the glaze
- ½ cup (60g) powdered sugar (= icing sugar)
- 3 tbsp maple syrup
- ½ tsp vanilla bean paste or a few drops vanilla extract
- water as needed
Instructions
Make the streusel topping
- Combine the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder in a small mixing bowl. Add the melted butter and stir until the mixture resembles wet sand and the crumble holds if you pinch it together. Set aside.½ cup (65g) flour, ¼ cup brown sugar, 2 tbsp granulated sugar, ½ tsp pumpkin spice, ¼ cup (55g) unsalted butter, pinch salt, pinch baking powder
Make the bread and bake
- Preheat the oven to 320°F (160°C). Mist a 2lb (900g) loaf pan with cake release and line with baking paper, letting the edges of the paper overhang the edges of the pan for easy lifting once the bread is baked.
- Place the pumpkin purée, apple sauce, eggs, light brown sugar, baking powder, spices and melted butter in a mixing bowl. Stir together to combine.⅓ cup (80g) pumpkin purée, ½ cup (120g) apple sauce, 2 large eggs, 1 cup (200g) light brown sugar, 1 ½ tsp baking powder, 1 tsp pumpkin spice, 1 tsp cinnamon, ⅓ tsp nutmeg, ⅓ cup (80g) butter , ⅓ tsp salt
- Add the flour and beat with a hand mixer or simply stir together until you have a smooth batter.2 cups (250g) flour
- Pour the batter into the loaf pan and sprinkle the streusel over it to cover.
- Bake for 60 minutes or until a tester inserted in the middle comes out clean. If the tester comes out with wet batter or lots of crumbs, keep adding 5 more minutes until it is ready.
Finishing touches
- Lift the bread out of the pan onto a wire rack. Combine the powdered sugar, maple syrup, vanilla and a little water, if neededm to make a thick but pourable glaze.½ cup (60g) powdered sugar, 3 tbsp maple syrup, ½ tsp vanilla bean paste, water
- Drizzle the glaze over the pumpkin bread. Slice and enjoy!
Notes
- You can use vegetable or melted coconut oil instead of melted butter.
- You can bake this pumpkin and apple bread in your air fryer if you like! Preheat the air fryer to 320°F (160°C) and bake for an hour or until the tester comes out clean.
- You can make this recipe your own by folding chopped nuts, chocolate chips, dried fruit and so on to the batter before baking.
- Store the pumpkin bread in an airtight container at room temperature for up to five days. You can also store it in the refrigerator, warming it up for 10 seconds in the microwave to serve.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
