This Pumpkin-Apple Bread has all the fun flavors of fall, and the icing gives it a perfect hint of sweetness. Eat it like bread or like cake and enjoy!
How to Make Pumpkin-Apple Bread
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If you like quick breads, and you like pumpkin, you will love this bread. This recipe makes two loaves of bread, and it’s a good thing because I can’t stop eating it!
This bread is really a piece of cake to put together in your electric mixer. It’s no coincidence that it tastes like cake, with this super simple icing, either! Once you know how easy a powdered sugar icing is to make, you will want to put it on everything. Or just eat it with a spoon. I’m not saying I did that… but I’m not saying I didn’t do that either…
The apple cider in this bread gives it just a hint of apple flavor, without being overpowering. (You can also use apple juice.) It also helps keep this bread so deliciously moist, you won’t know whether to eat it with your fingers or a spoon. (Hint, you can do both!)
When I have it available, I love to cook with fresh pumpkin instead of canned. When I run out of fresh frozen pumpkin, I turn straight to canned pumpkin without a problem. I enjoy cooking as much “from scratch” as I can, but I also do not have a problem with the convenience or nutrition of canned or frozen foods!
You can use any variety of pumpkin to cook with, but some are better than others. Pie pumpkins tend to be smaller and sweeter (you can often find those in the produce section at the grocery store in the fall). Jack-o-lantern pumpkins (or carving pumpkins) are bigger, but the flesh of the pumpkin is thinner, so you won’t get quite as much pumpkin for your effort. Check out this post for tips on cooking pumpkin.
Enjoy!
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Pumpkin-Apple Bread
Ingredients
- 1 cup sugar
- 2 cups brown sugar
- 1/4 cup canola oil
- 1/2 cup 1 stick melted butter
- 4 eggs
- 3-1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup water
- 1/2 cup apple cider or apple juice
- 15 ounce can pumpkin
For the icing:
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3-6 Tablespoons milk
Instructions
- In an electric mixer, using the regular attachment, beat sugar, brown sugar, oil, and melted butter on medium speed until creamy.
- Add eggs, one at a time, mixing to combine before adding the next egg.
- In a large bowl, mix flour, baking soda, and spices.
- Add 1/2 of the flour mixture to the sugar mixture in the electric mixer. Mix on low until flour is incorporated.
- Add 1/2 cup water and the rest of the flour mixture. Mix well on low speed until flour is incorporated.
- Add 1/2 cup apple cider and pumpkin. Mix well.
- Pour batter into 2 greased 9x5 loaf pans.
- Bake at 350 degrees for 55-60 minutes, until <g class="gr_ gr_83 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="83" data-gr-id="83">toothpick</g> inserted in center of bread comes out clean.
- Let cool in pans for 5-10 minutes, then turn out on wire racks to cool completely.
For the icing:
- In a bowl, combine powdered sugar, vanilla, and 2 Tablespoons milk. Mix together with a spoon.
- Add more milk, a tablespoon at a time, until desired consistency is reached.
- Drizzle icing over warm or cooled bread. Serve immediately. (Icing will absorb into bread over time.)
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You might have just hit the fall food holy grail – pumpkin and apple together in one great dish! Thanks for sharing on the Celebrate 365 All Things Apple Blog Party!
That looks like a tasty loaf of fall, I’m ready for a slice!
One of our fall favorites, for sure!