Go Back
Print

Pumpkin Apple Bread with Cinnamon Pecan Streusel

Prep Time 20 minutes
Cook Time 1 hour
Servings 1 9x5" loaf
Author Amanda - A Treat Life

Ingredients

  • 3/4 cup (150g) granulated sugar
  • 1/4 cup + 2 tbsps (75g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 cup + 2 tbsps pumpkin puree (not pie filling)
  • 2 lg eggs, slightly whisked
  • 3/4 cup grapeseed oil (or other neutral oil)
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (192g) all-purpose flour
  • 1 1/4 tsps baking powder
  • 1/4 tsp baking soda

For the apples:

  • 2 cups apples, peeled & diced
  • 2 tbsps all-purpose flour
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon

For the Cinnamon Pecan Streusel:

  • 1/4 cup + 2 tbsps all-purpose flour
  • 1/4 cup chopped pecans
  • 2 tbsps brown sugar
  • 1/2 tsp ground cinnamon
  • pinch ground nutmeg & ginger
  • pinch kosher salt
  • 3 tbsps (42g) unsalted butter, melted

Instructions

  1. Preheat the oven to 325F/ 165C. Grease a 9x5 inch loaf pan and line with parchment paper going up the sides. (This will make it super easy to remove the loaf.) Set aside.

For the streusel:

  1. In a medium,bowl, combine all the streusel ingredients and mix with your fingers or a fork until it resembles coarse crumbs (a few bigger chunks is a good thing.) Set in the refrigerator while you make the batter.

For the bread:

  1. Begin by tossing the chopped apples in a small bowl with the flour, brown sugar and cinnamon.

  2. Then in a large bowl, add both the sugars, the cinnamon, salt, cloves and nutmeg. Stir to combine. Then using a spatula, stir in the pumpkin puree, eggs, grapeseed oil and vanilla.

  3. Once the wet ingredients are completely combined, fold in the dry- the flour, baking powder and baking soda. When almost combined but a few streaks of flour still remain, fold in 3/4's of the apples.

  4. Pour the batter into the prepared loaf pan. Sprinkle the remaining apples on top then sprinkle the streusel topping evenly over the batter. Bake the bread for 1 hour to 1 hour 10 minutes or until a toothpick inserted into the center comes out clean or with only a few crumbs attached.

  5. Remove the loaf from oven and cool 10-15 minutes in the pan on a wire rack. Then remove the bread from the pan and continue to cool on the wire rack. Serve warm or at room temperature.

Recipe Notes

*The bread can be stored, covered with plastic wrap at room temperature for a couple days or refrigerated a week.