Moist Pumpkin Apple Bread with Cinnamon Streusel

This pumpkin apple bread is the kind of loaf you want on the counter all autumn: tender, warmly spiced, and loaded with chunks of fresh apple.

A buttery cinnamon streusel adds a crisp top, while pumpkin puree keeps the crumb so moist it almost tastes like a quick bread crossed with a light cake. One bowl, no mixer, and the kitchen smells like a bakery while it bakes.

Why This Pumpkin Apple Bread Is a Keeper

The crumb stays incredibly moist without any gummy heaviness, and the apple pieces soften into sweet little pockets that break up the pumpkin in the best way. Every bite has a little crunch from the streusel, then a soft center.

I make this whenever I have a partial can of pumpkin left from another project. It freezes well sliced, so there is always a piece ready to toast for breakfast or a late afternoon snack with coffee.

Ingredients

• 1 3/4 cups all-purpose flour: spooned and leveled, not scooped directly from the bag
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 1/2 tsp salt
• 2 large eggs: at room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil: or any neutral oil like canola
• 1 cup pumpkin puree: not pumpkin pie filling
• 1 tsp vanilla extract
• 1 1/2 cups diced apple: peeled, from about 2 medium apples (Granny Smith or Honeycrisp work well)
• For the streusel: 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, 2 tbsp cold unsalted butter, cut into small pieces, and 1/2 tsp cinnamon

Variations / Substitutions

• Make it gluten-free: swap the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture will be slightly more delicate but still moist.
• Use pears instead of apples: diced firm pears work great and bring a mild, honeyed sweetness.
• Swap the spices: pumpkin pie spice can replace the individual spices. Use 1 1/2 teaspoons pumpkin pie spice.
• Dairy-free option: use a solid vegan butter for the streusel. The bread itself is already dairy-free.
• For a nuttier loaf, try my Maple Walnut Banana Bread.

How to Make Pumpkin Apple Bread

Step 1: Make the Cinnamon Streusel

Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides so you can lift the bread out later. In a small bowl, stir together the 1/4 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Add the cold butter pieces and rub them into the dry ingredients with your fingers until the mixture looks like damp sand with some pea-sized bits. Set this bowl in the fridge while you mix the batter.

The streusel needs to stay cold, or it will melt into the bread rather than sitting on top as a crisp layer. If your kitchen is warm, chill it a few extra minutes.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the 1 3/4 cups flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until no streaks remain. This fully distributes the leavening and spices so you do not end up with pockets of baking soda or clumps of cinnamon.

The spice blend is warm but not aggressive. If you love a spicier loaf, you can sneak in an extra pinch of ginger or cloves here.

Step 3: Stir Together the Wet Mixture

In another bowl, whisk the eggs, granulated sugar, brown sugar, and oil until smooth and a little thick, about 1 minute. Whisk in the pumpkin puree and vanilla until the mixture is uniform and no streaks of pumpkin remain.

The batter base will be glossy and thick at this point. The oil gives it that moist, tender crumb without needing a stand mixer.

Step 4: Fold in the Apples and Fill the Pan

Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold them together just until you no longer see dry flour. Then gently fold in the diced apples. Scrape the batter into the prepared loaf pan, smooth the top, and sprinkle the chilled streusel evenly over the batter.

Bake on the middle rack for 55 to 60 minutes. The top should be deeply golden and a toothpick inserted into the center will come out with just a few moist crumbs. If the streusel browns too quickly, you can loosely tent the pan with foil after the first 40 minutes.

Step 5: Cool and Slice

Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Let it cool completely before slicing, which lets the crumb set and makes clean cuts. I know it is tempting to cut it warm, but trust the wait—the slices will hold together better.

Serve the slices at room temperature, or warm them lightly in a toaster oven. The streusel stays crisp on the first day, and the bread gets even more moist by day two.

Tips for the Best Loaf

• Do not overmix once the flour goes in.: Stir just until the flour disappears, then stop. Overmixing builds gluten and makes the bread chewy instead of tender.
• Dice the apples small, about 1/2-inch pieces.: Larger chunks sink and can create soggy spots. Small pieces suspend evenly throughout the loaf.
• Use a light-colored metal loaf pan: for the most even browning. Dark or glass pans tend to overbrown the crust before the center is done.
• If your apples are very tart, add 1 extra tablespoon of brown sugar to the batter.: If they are sweet, keep the sugar as written.

Bake times vary by pan size and material. If using a thermometer, the center should reach 200-205°F (93-96°C).

Storing and Freezing

• Room temperature:: Wrap the cooled loaf tightly in plastic wrap and store it on the counter for up to 3 days. The moisture from the pumpkin keeps it from drying out.
• Refrigerator:: Store wrapped in the fridge for up to a week. The cold firms it up, so I like to toast slices before serving.
• Freezer:: Wrap the whole loaf or individual slices in plastic and then foil. Freeze for up to 3 months. Thaw slices on the counter or pop them straight into the toaster.

What to Serve with Pumpkin Apple Bread

A thick slice on its own is a satisfying snack, but a smear of salted butter and a drizzle of honey takes it into breakfast territory. A mug of spiced apple cider is the most natural pairing, its warmth and sweetness echoing the flavors in the bread. For a more substantial breakfast, a dollop of plain Greek yogurt and a sprinkle of extra cinnamon balances the sweetness and adds protein.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, I do not recommend it. Pumpkin pie filling is already sweetened and spiced, which would throw off the sugar and spice balance in the batter. Stick to plain canned pumpkin puree.

What happens if I leave out the apples?

The bread will still bake into a moist pumpkin loaf, but you will lose those tender fruit pockets and a little bit of the natural sweetness. If skipping the apples, add an extra 2 tablespoons of pumpkin puree to keep the loaf from drying out.

Can I use fresh pumpkin instead of canned?

Yes, you can. Roast a small sugar pumpkin until soft, then puree the flesh until completely smooth. Drain the puree in a fine mesh strainer or cheesecloth for 30 minutes to remove excess water, or the bread will turn out gummy. Use the same 1 cup measurement after draining.

Pumpkin Apple Bread Recipe

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 1/2 tsp salt
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 1/2 cups diced peeled apple (about 2 medium)
• 1/4 cup all-purpose flour (for streusel)
• 1/4 cup packed light brown sugar (for streusel)
• 2 tbsp cold unsalted butter (for streusel)
• 1/2 tsp cinnamon (for streusel)

Method

 

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment. Stir streusel ingredients until crumbly and chill.
2. Whisk flour, baking soda, spices, and salt in a large bowl.
3. In another bowl, whisk eggs, sugars, and oil until smooth, then whisk in pumpkin and vanilla.
4. Fold wet into dry until just combined, then fold in apples. Scrape into pan, top with streusel, and bake 55-60 minutes until a toothpick has moist crumbs.
5. Cool in pan 10 minutes, then lift out and cool completely on a rack before slicing.

Notes

This bread becomes even more moist on the second day, so it holds up well for make-ahead baking. If your loaf pan is dark metal, reduce the oven temperature to 325°F (165°C) and start checking for doneness a few minutes earlier.