Name: Pumpkin Apple Bread (8 Ingredients)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: ½ cup pumpkin puree ((made from 100% pumpkin)); 1 cup unsweetened applesauce; 2 eggs (*see notes for a vegan version); ¾ cup almond butter (*or peanut, see notes); 1 apple (diced); 1 tsp baking powder; 1 tsp cinnamon or pumpkin pie spice; ½ cup + 2 tablespoons all-purpose flour ((or whole wheat flour))

5 from 1 vote

Total Time 45

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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.

Sliced pumpkin apple bread loaf on parchment paper and a wooden board, showing soft crumb with chunks of apple, one slice in front.

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.

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Ingredients and Swaps
How to Make pumpkin apple Bread (Step-by-Step Photos)
Tips for the Best Result
Storage
More Pumpkin and Apple Recipes
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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

Ingredients laid out in small bowls: pumpkin puree, applesauce, cinnamon, baking powder, two eggs, flour, almond butter and diced apples.

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.
Eggs: They bind the loaf and help it set. For a vegan loaf, a straight swap doesn't work: I tested flax eggs and the center stayed gummy. Leave out the eggs instead and adjust a few amounts (see the recipe notes for the tested vegan version).
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)

Applesauce, two eggs, pumpkin puree and almond butter added to a large white mixing bowl.

Step 1: Add the almond butter, pumpkin puree, applesauce and eggs to a large bowl.

Wet ingredients whisked together into a smooth orange batter in a large bowl.

Step 2: Whisk until the batter is smooth and no streaks of almond butter are left.

Chopped red apples, flour and cinnamon and baking powder added on top of the wet batter in a mixing bowl.

Step 3: Add the diced apple, flour, baking powder and spice on top of the batter.

Thick pumpkin apple batter folded together with a pink spatula in a large bowl

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.

Slice of pumpkin apple bread with apple chunks on a white scalloped plate with a spoon, cinnamon stick on the side.

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

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