This pumpkin apple bread has no added sugar, no oil and no butter. Almond butter, applesauce and pumpkin puree keep the loaf moist, little pieces of fresh apple add texture to every slice, and it all comes together in one bowl with 8 ingredients.
I made this loaf because it's fall and pumpkin and apple is one of my favorite combinations. My toddler loves it, not only for breakfast but as a snack too, and a slice or two travels well when we're out.
Classic pumpkin apple bread recipes usually call for ¾ to 1½ cups of sugar and ⅓ to ½ cup of oil per loaf. This one uses neither.
Applesauce and pumpkin puree bring the moisture (even without the oil) and the natural sweetness, almond butter replaces the oil and butter, and the eggs hold it all together. Apple and pumpkin go well together because the tart, juicy apple pieces lighten the dense, earthy pumpkin, and the cinnamon ties them together.
If you've made my 4 Ingredient Banana Bread, this works the same way: nut butter and eggs do the job that butter, oil and sugar usually do.
The almond butter also gives the bread an almost marzipan-like flavor, which is why it's my favorite version.
Ingredients and Swaps
- Pumpkin puree: Canned 100% pumpkin, not pumpkin pie filling (it's already sweetened and spiced). You need ½ cup from a 15 oz (425 g) can; see the tips for the rest. My homemade pumpkin puree works too; drain it in a sieve if it's watery.
- Applesauce: Unsweetened, from the canned fruit aisle. It replaces the sugar and oil, so sweetened applesauce makes the loaf too sweet. My homemade unsweetened applesauce works perfectly.
- Almond butter: It's really important to use almond butter made from 100% almonds, with no added oil, sugar or salt, like my homemade almond butter. Stir the jar well first; thick, dry almond butter from the bottom is hard to whisk smooth. It gives the loaf a marzipan-like flavor, so if you don't like marzipan, use peanut or cashew butter. I haven't tested sunflower seed butter yet.
- Apple: Your favorite kind, sweet or tart, diced small and unpeeled. The peel softens in the oven and adds color.
- Flour: All-purpose or whole wheat (heartier and nuttier). With self-rising flour, leave out the baking powder, since it's already in there. I haven't tested gluten-free flour.
- Spice: Cinnamon, or pumpkin pie spice for a warmer flavor.
See recipe card for quantities.
How to Make pumpkin apple Bread (Step-by-Step Photos)
Step 1: Add the almond butter, pumpkin puree, applesauce and eggs to a large bowl.
Step 2: Whisk until the batter is smooth and no streaks of almond butter are left.
Step 3: Add the diced apple, flour, baking powder and spice on top of the batter.
Step 4: Fold just until no dry flour is left, then spread the batter in a lined 8x4-inch (20x10 cm) loaf pan and bake for about 40 minutes.
Tips for the Best Result
- Dice the apple small. Big chunks need longer to soften than the 40-minute bake gives them, and they can leave wet spots in the crumb.
- Line the pan. A parchment strip over the long sides lets you lift the loaf out cleanly.
- Use up the leftover pumpkin. You'll have about 1¼ cups (300 g) left from a can. Move it to a covered container (not the open can) and keep it in the fridge for up to 5 days. It's enough for my Pumpkin Spice Oatmeal, a batch of Vegan Pumpkin Brownies or a few Oat Milk Pumpkin Spice Lattes.
- Pack it as a snack. Slices hold together well, so they're easy to wrap and take along.
Storage
- Fridge: With no sugar and lots of fruit, this bread doesn't keep as long on the counter as a classic pumpkin bread, so I store it in the fridge right away. It keeps for up to 4 days in an airtight container, where it gets even moister as it sits.
- Freezing: Let the loaf cool completely, slice it and put a piece of parchment between the slices, then freeze them in a freezer bag for up to 3 months. That way you can take out one slice at a time. Thaw at room temperature for about an hour, or warm a slice in the microwave in short bursts.
More Pumpkin and Apple Recipes
📖 Recipe
Pumpkin Apple Bread (8 Ingredients)
Equipment
- 1 large mixing bowl + whisk + spatula
- 1 knife + cutting board
- 1 8x4-inch (20x10cm) loaf pan + parchment paper
Ingredients
- ½ cup (125 g) pumpkin puree (made from 100% pumpkin)
- 1 cup (250 g) unsweetened applesauce
- 2 eggs
- ¾ cup (180 g) almond butter *or peanut, see notes
- 1 apple diced
- 1 teaspoon baking powder
- 1 teaspoon cinnamon or pumpkin pie spice
- ½ cup + 2 tablespoons (90 g) all-purpose flour (or whole wheat flour)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8x4-inch (20x10 cm) loaf pan with parchment paper.
- In a large bowl, whisk together the pumpkin puree, applesauce, eggs and almond butter until smooth.½ cup pumpkin puree, 1 cup unsweetened applesauce, 2 eggs, ¾ cup almond butter
- Add the diced apple, baking powder, cinnamon or pumpkin pie spice and flour. Stir with a spatula just until no dry flour remains.1 apple, 1 tsp baking powder, 1 tsp cinnamon or pumpkin pie spice, ½ cup + 2 tablespoons all-purpose flour
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 40 minutes, until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then lift it out and let it cool completely before slicing.
Notes
- Flour: For the best result, weigh the flour with a kitchen scale. If you don't have one, scoop the measuring cup straight into the flour and level it off; that's how I measured the cup amount. Whole wheat flour works in place of all-purpose flour. With self-rising flour, leave out the baking powder.
- Almond butter: Use one made from 100% almonds. It gives a marzipan-like flavor; use peanut or cashew butter if you don't like marzipan.
- Storage: Fridge for up to 4 days in an airtight container, or freeze slices for up to 3 months.
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