- 1-1/2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup water
- 1/3 cup vegetable oil
- 2 eggs
- 1-2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1 cup chopped peeled tart apples
- 3/4 cup chopped walnuts
- In a large mixing bowl, combine the sugar, pumpkin, water, oil and eggs; mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder and cloves; add to the pumpkin mixture. Beat on low speed just until moistened. Fold in apples and walnuts.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Reviews forChunky Apple Pumpkin Bread
"This was the first time trying this recipe and I doubled it because a small can of pumpkin is twice the amount called for. I tasted the batter to make sure the spices were right, I used a Tablespoon of cinnamon and will double it next time. I grated almost a whole nutmeg and will use the whole one next time~please don't use the canned stuff. I also added 1 1/2 teaspoons of ginger. I peeled and coarsely chopped one Granny Smith apple and only used two and a half cups sugar. As it baked it got darker than expected so I put a piece of foil over the top, I checked the bread at an hour and it was done. Every oven is different so when it's close to the suggested time check it.I increased the spices because it needed it but you should taste the batter and adjust them to suit your family. This bread is incredibly moist and is really good warmed with some room temp cream cheese~cold cream cheese will tear the bread up. I plan to bake this in toss it aluminum pans to give as gifts~when using those pans I spray them really well with Pam and use granulated sugar instead of flour. It makes a better crust and no blobs of ugly, white, tasteless flour."
"Great recipe. Make exactly as written. Very moist. Since finding this recipe, I have made about 10 loafs and even put this in a muffin pan once and it turned out great. You will have to shorten the cooking time if you use muffin pan."
"My daughter wanted Pumpkin bread, I had some apples to use, so I needed a good mix. This was very good, my Husband is raving about it. I made two loaves with the whole can, and added a little homemade chunky applesauce to replace the extra oz that I needed. Chopped up 4 med apples (it was to much but I added it anyway) and omitted the walnuts due to school allergies, I wanted to send some to school. Everything else I kept the same, essentially there were no changes."
"I'm chiming in late, but [email protected], can you tell me the adjustments you made for high altitude? Just moved to a high altitude place and would love all advice. Thank you"
"Moist and delicious."
"Delicious, moist, and tastey."
"Have made this bread several times. As with almost all the breads, I use half the sugar and substitute applesauce for the oil. I'm going to try the Splendra Blend next time. It freezes really well and is very moist."
"Making few loaves of this bread as gifts, it's that good. Have not made in awhle so am glad to find it again!!"
"Decided to try this recipe and it was excellent!!! In fact I made 6 more after tasting it. The changes I made were using 3/4 cup of sugar and 1/2 cup brown sugar, and I also added raisins. I did freeze these and they thaw to be a very moist bread. Am planning to make 6 more today to give to friends and neighbors for the Holidays."