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Pumpkin Apple Bread

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pumpkin apple bread

pumpkin apple bread

My favorite part of the fall holiday includes the crisp cool air of the season, beautiful orange pumpkins displayed everywhere and delicious apple picking days in the New England fields.  And who doesn’t love the comforting smell of scrumptious baked goods that makes for a cozy home?  One of my favorite fall recipes (pumpkin-spice muffins) comes from the first BabyCakes NYC books, which I have adapted for this recipe to make a bread instead of muffins.  I have also replaced cardamom for the ginger since I wanted a bit less spice this time around.


My family and I could eat this bread around the clock.  I keep coming back to the word “comfort,” but that is exactly what this bread provides for me. The batter will make for a pretty hefty loaf that you will want to devour whenever you see it or smell it.  Besides keeping the bread fresh for up to 3 days, wrapping the loaf tightly in plastic and sticking it into a drawer will keep it out sight…but never out of mind!

canned pumpkinThe recipe itself is very simple and I added 3/4 cup of chopped apples to the original recipe.

macintosh applesI used a mix of Macoun and Macintosh apples but you can use any type of apples that you like.

batter in the pan

ready pumpkin bread

pumpkin bread on boardThe bread should come out moist and a bit spongy.

sliced pumpkin bread with strawberry preservesI love adding preserves on the side, especially since the bread is not too sweet.  But it is good just on its own.  Who could turn down a slice?


Pumpkin Apple Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
Ovens vary so please always check loaf as you bake for doneness by sticking toothpick in the center that should come out clean.
  • 2 cups Bob’s Red Mill Gluten-free All-Pupose Baking Flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ tablespoon cardamom
  • ½ cup coconut oil, plus more for the pan
  • ⅔ cup agave nectar
  • ⅔ cup almond milk
  • 2 tablespoons pure vanilla extract
  • 1½ cups canned unsweetened pumpkin puree
  • ½ cup hot water
  • ¾ cup peeled and chopped apples
  1. Preheat oven to 325 F.
  2. Grease an 8½ x 4½ x 2¾ loaf pan (most full-sized loaf pans will work though)
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon and cardamom
  4. Add the oil, agave, almond milk and vanilla to the dry ingredients
  5. Stir until the batter is smooth and thick
  6. Using a plastic spatula, fold in the pumpkin and hot water until both are evenly distributed throughout the batter
  7. Fold in chopped apples
  8. Pour batter into prepared loaf pan and place on the center rack of oven
  9. Bake for 20 minutes, rotate 180 degrees and bake for another 20 minutes (always insert a toothpick in the center and check that it comes out clean)
  10. Let bread stand in loaf pan for 20 minutes then gently run a knife around the edge of the bread
  11. Cover the top of the pan with a cutting board and invert the loaf onto it
  12. Carefully lift the pan away and re-invert the bread onto another cutting board
  13. Serve in slices either warm or cool
Recipe almost verbatim and only slightly adjusted from BabyCakes book Pumpkin-Spice Muffins on Pg. 30






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4 Responses

  1. Ashley says:

    Pumpkin is my favorite fall ingredient and I love this combination of flavors. It’s great to find someone else who creates recipes that are gluten and refined sugar free and vegan! Thanks for sharing =)

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