Mary'S Pumpkin Apple Bread
A moist, flavorful pumpkin apple bread blending warm spices and sweet fruit, perfect for cozy mornings, brunch, or as a delightful snack for fall gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine flour, sugar, cinnamon, ground nutmeg, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs. Add canned pumpkin and vegetable oil, mixing well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in chopped apple until evenly distributed.
- Pour batter into prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Substitutions
To enhance the flavor of your Mary'S Pumpkin Apple Bread, consider adding chopped walnuts or pecans for a crunchy texture. If you don't have canned pumpkin, homemade pumpkin puree works wonderfully. You can substitute half the sugar with brown sugar for a richer taste. Remember to measure flour correctly by spooning it into the cup and leveling it off for accuracy.
Serving Suggestions
This delicious bread pairs beautifully with a warm cup of tea or coffee, making it a perfect afternoon snack. For a delightful breakfast, serve it with a dollop of cream cheese or butter. It also complements well with a side of fresh fruit. For more options, browse more American recipes for creative serving ideas.
Storage & Reheating
Store leftover pumpkin apple bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or enjoy it toasted.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Pumpkin Apple Bread contains roughly 126 calories, with 2g protein, 18g carbohydrates, and 6g fat. It is an excellent source of vitamin C (26% of the Daily Value) and vitamin A (26% of the Daily Value). Note that it is relatively high in sodium, at 851mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Simply roast and puree it until smooth. You'll need about 1 cup of fresh puree to replace the canned pumpkin in this recipe. Make sure to drain any excess moisture to avoid a soggy bread.
Can I make this bread gluten-free?
Absolutely! To make Mary'S Pumpkin Apple Bread gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent, like xanthan gum, for the best texture. Also, double-check that all other ingredients used are gluten-free.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown, and the edges might start to pull away from the sides of the pan. If it's still wet, bake for an additional 5-10 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).