Chunky Apple Pumpkin Bread
Total TimePrep: 15 min. Bake: 1-1/2 hours + cooling
Makes1 loaf (12 slices)
- 1-2/3 cups all-purpose flour
- 1-1/2 cups sugar
- 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 canned pumpkin
- 1/2 cup water
- 2 large eggs, room temperature
- 1/3 cup canola oil
- 1 cup chopped peeled tart apples
- 3/4 cup chopped walnuts
- In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts.
- Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts1 slice: 286 calories, 12g fat (1g saturated fat), 35mg cholesterol, 273mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 5g protein.
Feb 14, 2020
This is the best pumpkin bread I have ever made or eaten! I follow the recipe exactly and everyone begs me to make more! 5 stars!
Oct 10, 2019
I made this following the recipe as written. It was so moist and it tasted so delicious. Would definitely make again.
Nov 4, 2017
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.
Dec 13, 2016
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.
Oct 25, 2015
Quick, easy,moist and delicious. Added some extra apples.
Sep 14, 2015
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.
Oct 1, 2014
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
Oct 2, 2013
Moist and delicious.
Oct 2, 2013
Delicious, moist, and tastey.
May 10, 2013
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.