Moist Cinnamon Apple Pumpkin Bread Recipe in 1 Hour

There’s nothing like the smell of cinnamon apple pumpkin bread warming up the kitchen on a crisp fall morning. It’s my go-to recipe when I want that cozy, spiced aroma to fill the house—like a hug in loaf form. The combination of sweet apples, earthy pumpkin, and warm cinnamon is pure magic, and trust me, one slice is never enough. My kids start hovering near the oven the second they catch a whiff, and honestly, I don’t blame them. This bread is moist, lightly spiced, and just sweet enough to feel like a treat without being overwhelming. Whether it’s a lazy Sunday breakfast or a potluck contribution, this recipe never lets me down. It’s the kind of thing that makes people ask, “Wait, you made this? Can I get the recipe?” (Spoiler: You’re looking at it.)

Why You’ll Love This Cinnamon Apple Pumpkin Bread

Oh, where do I even start? This cinnamon apple pumpkin bread is one of those recipes that just *works*—every single time. Here’s why it’s about to become your new obsession:

• Moist for days: Thanks to the pumpkin puree and grated apple, this bread stays crazy moist. No sad, dry slices here—just tender, almost melt-in-your-mouth goodness.
• Warm spice heaven: That cinnamon-nutmeg-clove combo? It’s like fall in every bite. The spices are cozy without being overpowering, so even spice skeptics will come back for seconds.
• Easy-peasy mixing: No fancy techniques here—just cream, stir, and bake. I’ve made this half-asleep at 6 AM, and it still turns out perfect.
• Double-duty delicious: Equally great as breakfast (don’t judge) or dessert. Bonus: your kitchen will smell like a pumpkin spice candle (but way better).

Seriously, if you’re looking for a foolproof, crowd-pleasing bake, this is it. Even my “I don’t like pumpkin” uncle sneaks thirds.

Ingredients for Cinnamon Apple Pumpkin Bread

Okay, let’s talk ingredients—because the magic starts here. This isn’t one of those fussy recipes with a million obscure items. You probably have most of this in your pantry already (and if not, a quick grocery run will fix that). Here’s what you’ll need:

• 2 cups all-purpose flour – Spoon and level it, don’t scoop! Too much flour = brick bread.
• 1 teaspoon baking soda – The lift that makes this bread just tall enough to feel proud of.
• 1/2 teaspoon salt – Balances the sweetness. Don’t skip it!
• 1 tablespoon cinnamon – Yes, a whole tablespoon. This is where the cozy comes from.
• 1/2 teaspoon nutmeg + 1/4 teaspoon cloves – These two are cinnamon’s backup singers—subtle but essential.
• 1/2 cup unsalted butter, softened – Leave it on the counter for an hour. Cold butter won’t cream properly.
• 1 cup granulated sugar – Sweet but not *too* sweet. Perfect with the tart apples.
• 2 large eggs – Room temp, please! Cold eggs can make the batter seize up.
• 1 cup pumpkin puree – Canned works great (not pumpkin pie filling!), or roast your own if you’re feeling extra.
• 1 cup grated apple – Granny Smiths are my go-to for a little tang. Grate them fine so they disappear into every bite.
• 1 teaspoon vanilla extract – The secret whisper of flavor that ties it all together.

Ingredient Notes & Substitutions

Baking is science, but hey—sometimes you gotta improvise. Here’s how to tweak things without disaster:

• Butter: Out of butter? Vegetable oil works in a pinch (use 1/3 cup). The texture’s a bit denser, but still delicious.
• Sugar: Swap half the sugar with brown sugar for deeper caramel notes. Or use coconut sugar if you’re avoiding refined sugars.
• Spices: No cloves? Double the nutmeg. No nutmeg? Add a pinch of allspice. The goal is warmth, not rigidity.
• Pumpkin: Sweet potato puree can sub in—just know it’ll taste slightly earthier.
• Apples: Pears work too! Just pat grated pears dry with a towel—they’re juicier than apples.

Bottom line: Use what you’ve got. This bread is forgiving (unlike my sourdough starter, RIP).

How to Make Cinnamon Apple Pumpkin Bread

Alright, let’s get baking! This cinnamon apple pumpkin bread comes together so easily—just follow these steps, and you’ll be slicing into perfection before you know it.

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Trust me, you don’t want to realize your oven’s cold when the batter’s ready to go. (Ask me how I know.)
2. Whisk the dry ingredients—flour, baking soda, salt, cinnamon, nutmeg, and cloves—in a bowl. I like to give them a good stir to evenly distribute those spices. No one wants a clump of cinnamon in one bite and none in the next!
3. Cream the butter and sugar until light and fluffy. This takes about 2-3 minutes with a mixer—you’ll know it’s ready when it looks pale and kinda like whipped frosting. Add the eggs one at a time, mixing well after each.
4. Stir in the pumpkin, grated apple, and vanilla. The batter might look a little curdled at this point—don’t panic! It’ll all come together when you add the dry ingredients.
5. Gradually add the dry mixture to the wet, mixing just until combined. I mean it—stop as soon as you don’t see flour streaks. Overmixing = tough bread, and we’re not about that life.
6. Pour into the prepared pan and smooth the top. A little wobble as you carry it to the oven is normal (and kinda cute).
7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too fast, tent it loosely with foil.
8. Cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but cutting too soon leads to crumbly chaos. Patience, my friend!

Tips for Perfect Cinnamon Apple Pumpkin Bread

Want bakery-level results every time? Here’s what I’ve learned after (many) loaves:

• Grease like you mean it: Butter + flour your pan, or use parchment paper slings. Stuck bread is heartbreaking.
• Room temp ingredients matter: Cold eggs or butter don’t blend well. If you forgot, submerge eggs in warm water for 5 minutes.
• Don’t peek! Opening the oven door early can cause sinking. Use the light to check progress.
• Cool completely before slicing: I know, torture—but warm bread falls apart. (Though… a warm slice with melty butter is chef’s-kiss perfect.)

Serving & Storing Cinnamon Apple Pumpkin Bread

Now for the best part—eating this glorious cinnamon apple pumpkin bread! My favorite way? Thick slices slathered with cream cheese (the whipped kind spreads easier) and a drizzle of honey. For breakfast, I’ll toast it lightly and add a pat of butter that melts into all those little apple pockets. Feeling fancy? A dollop of cinnamon-spiked whipped cream takes it straight to dessert territory.

To keep leftovers fresh, store cooled bread in an airtight container at room temp for up to 3 days. If it lasts that long! For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Just pop a frozen slice in the toaster oven—it’ll taste like it just came out of the oven.

Cinnamon Apple Pumpkin Bread Variations

Once you’ve mastered the classic version, try these fun twists to keep things interesting:

• Crunch it up: Fold in 1/2 cup chopped walnuts or pecans for texture. Toasting them first brings out their nutty sweetness.
• Fruit swap: Replace apples with ripe pears or even mashed banana for a different fruity twist.
• Sweet surprise: Mix in 1/2 cup raisins or chocolate chips—trust me, the melty chocolate with pumpkin is magic.

This recipe’s like your favorite sweater—comforting as-is, but fun to accessorize!

Cinnamon Apple Pumpkin Bread Nutrition

Just so you know what you’re biting into (not that it’ll stop you from having seconds!), here’s the nutritional scoop per slice. Remember, these are estimates—adding nuts or tweaking ingredients will change things. But hey, pumpkin and apples count as veggies, right? (I’m choosing to believe that.)

• Calories: 220
• Sugar: 14g
• Sodium: 180mg
• Fat: 8g (4.5g saturated)
• Carbs: 35g
• Fiber: 2g
• Protein: 3g

Now go enjoy that slice—you’ve earned it!

FAQ About Cinnamon Apple Pumpkin Bread

I get questions about this recipe all the time—here are the big ones that come up again and again:

• “Can I use fresh pumpkin instead of canned?” Absolutely! Roast a sugar pumpkin, scoop out the flesh, and puree until smooth. Just make sure it’s thick like canned—no watery puree allowed. (Drain it in cheesecloth if needed.)
• “Why is my bread dry?” Usually means overbaking or overmixing. Set a timer for 50 minutes and check early. And remember—when mixing, stop as soon as the flour disappears. Treat that batter like a delicate soufflé, not bread dough!
• “My apples made the batter watery—help!” Some apple varieties (looking at you, Honeycrisp) release more juice. Next time, pat grated apples dry with a towel before adding. If batter’s already too thin, sprinkle in 1-2 extra tablespoons of flour.
• “Can I make this gluten-free?” Sure thing! Swap the flour for a 1:1 gluten-free blend (I like Bob’s Red Mill). The texture’s slightly denser but still delicious. Just don’t skip the xanthan gum if your blend doesn’t include it.
• “How do I know when it’s done baking?” Toothpick test is your friend—a few moist crumbs are fine, but wet batter means more time. The top should spring back when lightly pressed, and the edges will pull slightly from the pan.

Still stumped? Drop your question in the comments—I answer every one (usually while nibbling on this bread).

Enjoy Your Cinnamon Apple Pumpkin Bread

There you have it—everything you need to bake up a loaf of pure autumn bliss. I can’t wait for you to experience that first warm slice straight from the oven! If you make it, tag me on Instagram or leave a comment—I love seeing your creations (and hearing what tweaks you tried). Happy baking, friends!

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