Fall Harvest Apple-Spiked Pumpkin Bread Recipe

Looking for an easy Fall Harvest Apple-Spiked Pumpkin Bread recipe? Learn how to make Fall Harvest Apple-Spiked Pumpkin Bread using healthy ingredients.

Submitted by matthero33

Makes 16 servings

When Fall is in the air, nothing quite hits the spot like a slice of fresh baked pumpkin bread. Also, the ready availability of fresh pumpkin makes it hard to come up with a reason NOT to back a loaf. This version virtually fat-free but still retains the moist gooiness that you typically get from quick breads. Fresh pumpkin also has a natural sweetness to it. Rather than covering it up with too much excess sugar, I opted to try and enhance the interesting flavor it provides. If you can't get ahold of a real pumpkin, you can substitute the canned stuff (Using fresh pumpkin is very easy and pretty fun, too. Not only can you taste the freshness, but you get some tasty pumpkin seeds for roasting or adding to the recipe.)

Recipe Ingredients for Fall Harvest Apple-Spiked Pumpkin Bread

1 c. All-Purpose Flour
1/2 c. Rolled Oats
1 tsp. Baking Soda
1/2 c. Brown Sugar
1 c. Pumpkin, Prepared
1/2 c. Apples, Peeled and Roughly Chopped
1/2 c. Applesauce, Unsweetened
1 large Egg
1 Egg White
1 tsp. Cinnamon
1/4 tsp. Allspice
3/4 tsp. Salt

Recipe Directions for Fall Harvest Apple-Spiked Pumpkin Bread

  1. To prepare pumpkin: First of all, use a smaller variety of pumpkin (about the size of a bag of popped popcorn). The lighter the skin, the sweeter the taste. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for drying or roasting (trust me.) Put both halves cut side down on a foil lined baking sheet, loosely cover them with foil, and pop them in the oven for about an hour at 375. When they're done, scoop the flesh from the skin with a spoon and mush up the yummy pumpkin goodness. It should keep in a refrigetator for about a week or so. If you've decided to just go with canned pumpkin: Open the can.

  2. Preheat your oven to 350 degrees and ready a 9x5 inch loaf pan (cooking spray or oil work just fine.)

  3. In one bowl, combine the flour, oats, baking soda, salt, allspice, and cinnamon.

  4. In another bowl, combine the brown sugar, pumpkin, egg, egg white, and apple sauce until the mixture looks like bright orange mush.

  5. Stir the dry stuff into the wet stuff just until you don't see dry stuff anymore.

  6. Fold in the chopped apples. At this point, you can also add any solid ingredients (nuts, berries, the like) that you think would taste good inside of a loaf of pumpkin bread. Pour the batter into your loaf pan and sprinkle a few pumpkin seeds on top.

  7. Bake in the middle oven position at 350 degrees for about an hour, turning once or twice throughout the process. It will look and smell done - just check it with a toothpick. As a precautionary measure, I recommend putting a foil-lined baking sheet on the rack below the bread so it doesn't get so much direct heat from the bottom heating element.

  8. When you decide that the baking process has completed, cool the bread for about 10 minutes to let the anxiety build. Flip the loaf out of the pan and let it cool a bit more to build up some extra anxiety.

  9. Enjoy your supprisingly easy to make pumpkin bread and give yourself a hug for a job well done.


Breads, Breakfast, Thanksgiving, Bake

Nutrition Facts
Serving Size 47.2g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 48% Vitamin C 2%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
  Good points
  • Very low in saturated fat
  • High in selenium
  • Very high in vitamin A
  •   Bad points
  • High in sodium
  • Very high in sugar
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