Apple Pumpkin Bread

The South Arm Community Kitchen made a quick bread with fall theme ingredients.

This Apple Pumpkin Bread is moist with a little crunch from the walnuts.


  • 1 cup granulated sugar
  • 1/2 cup olive oil, extra virgin or any other vegetable oil
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1 baking sweet apple (should yield 1 cup grated apple)
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped walnuts

Source: this recipe is adapted from Giulia Melucci

Makes 1 loaf, 6 to 8 servings


Squeeze the excess juice from the grated apple.

Preheat oven to 350 degrees.

Grease and flour a 9-inch loaf pan, knock off excess flour.

Whisk together the sugar and oil until blended, then add the eggs, one at a one.
Add the pumpkin puree.
Add the grated apple and mix to combine.
In another bowl, stir together the flours, walnuts, spices, salt, baking powder and baking soda.
Add the dry ingredients to the pumpkin mixture and stir until combined.

Let batter rest for 15 to 20 minutes (we omitted this step).

Pour the batter into the prepared loaf pan.

Bake until the loaf is dark and a tester inserted deep into the middle comes out clean, about 1 hour and 15 minutes.

Transfer to a cooling rack and cool in pan for ten minutes, then onto rack to cool completely.

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