Chunky Apple Pumpkin Bread Recipe
- 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
- 1/3 cup canola oil
- 1 cup chopped peeled tart apples
- 3/4 cup chopped walnuts
- 1. 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.
- 2. 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. Yield: 1 loaf (12 slices).
1 slice: 286 calories, 12g fat (1g saturated fat), 35mg cholesterol, 273mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 5g protein.
Reviews for Chunky Apple Pumpkin Bread
"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."
"Made a total of 3 loaves of this wonderful quick bread this weekend! Since I live at 7800 feet above sea level, I made a few adjustments for high altitude. The only other change I made was I added a handful of chocolate chips. Very moist & full of flavor! My loaves were done to perfection in 70 minutes at 325 degrees."
"YUM!!!! I made this using Splenda baking Blend. Turned out fabulous!"
"I left out the nuts because my kids dislike them and added an extra 1/4 c of flour to make up for them. This was OUTSTANDING. Very moist and tasty and not overly spiced like some pumpkin recipes. Next time, I will dice the apples as I had chopped them and my kids didn't like the visible chunks- I thought they were fine. This is a nice change from traditional pumpkin bread."
"Great bread! I have made this several times and used Splenda instead of sugar (along with the powdered milk & soda)"
"Came out moist and very tasty!"
"I have made this several times and each time it comes out moist and delicious. My family and co-workers loved it. I will make it an annual "must make" each fall."
"This is absolutely delicious!"
"I just loved this bread and thought it was the best I have ever made. i replace the water with milk and used pecans instead of walnuts. i also doubled the recipe so i could use the whole can of pumpkin. Totally yummy....."
"This was so good! I doubled the recipe so I could use the whole can of pumpkin.I am diabetic so I substituted baking splenda for the sugar. I used pecans instead of walnuts since that's what I had on hand. My co workers loved it. One said that I "stuck my foot in it". She really liked it! YUMMY!"
"This recipe was absolutely wonderful!!! So moist and yummy. No need for butter or even coffee with this bread. Made it for my family and then for the office. Will DEFINATELY be added to recipe file for future use!!!"
"This bread is a new family favorite! So good!"
"This is really good. Very moist. If you have nut allergies you could just leave them out or substitue raisins."