Dense and Hearty Apple Pumpkin Bread

Total Time
Prep 25 mins
Cook 35 mins

My own recipe, made for a filling, healthy breakfast or anytime you need a quick, healthy snack. Dice the apples according to how you like them, make them small if you don't like tasting big pieces of apple in your breads. Use 2 large eggs if you like the bread moister and melty. Otherwise 1 large egg will get you a very dense bread.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease one 9x5 loaf pan.
  3. Combine cinnamon, baking soda, flour and salt in a bowl, set aside.
  4. Combine egg, pumpkin, sugar, water, applesauce and oil in another bowl, beat until blended (but don't blend too finely).
  5. Add the wet mixture to the dry mixture, stir in until just blended.
  6. Fold in the diced apples gently.
  7. Carefully spoon mixture into loaf pan.
  8. Bake for 35 minutes or until toothpick inserted into the middle comes out clean. (I have a small oven so it takes a shorter time to bake).
  9. Cool and enjoy. I like my bread sliced and hot, with melted honey spooned onto it or with fat free cream cheese spread.


Most Helpful

Awesome! This is a hearty recipe that goes well with coffee and keeps you full for hours. My only change to the recipe is the cooking duration. I had to cook it for 50 minutes. <br/><br/>I love the fact that it used brown sugar instead of white. Next time I'm thinking about adding walnuts.

UrbanFoodie cooks October 07, 2013

Beautiful! I made 3 mini loaves out of this recipe. I also added golden raisins, and substituted Stevia herb powder for 1/2 cup of the brown sugar. The recipe does not state where to add the oats, but I assumed with the flour/dry mixture.

yogiclarebear May 23, 2009

This was my first attempt at gluten-free baking, though it's not a GF recipe. Yielded a dense, VERY moist loaf but took longer to bake - about 12-15 extra minutes. After 30 minutes the top had crisped up beautifully so I covered it with foil for the remaining baking time. I made the following changes: 1. replaced the flour with Bob's all-purpose baking flour 2. replaced the straight brown sugar with 6 Tbsp of Splenda brown sugar blend 3. added about an ounce of raisins, 1/4 tsp each nutmeg and allspice, and 2 tsp of vanilla extract 4. used 1/4 cup egg beaters instead of an egg (it was all I had on hand) Also sprinkled the top with raw sugar and flax meal before baking. Wonderful recipe, thank you!

chef 1011624 November 02, 2008

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