Apple Pumpkin Streusel Bread is a pumpkin quick bread with chunks of apples all topped with a crunchy streusel topping that make it impossible to resist. It invokes all the flavors of fall in this delicious sweet dessert!
Table of contents
I remember coming home from college one year to find dozens of muffins cooling on the dining room table. My mom had spent countless hours in the kitchen making muffins so that my sister and I could come home to some homemade deliciousness.
The streusel topping really puts it over the top. It does come out more as a crust on top which can make it difficult to get out of the pan cleanly but it’s really worth it. Do a lighter sprinkling on top to make it easier.
- all purpose flour
- granulated sugar
- pumpkin pie spice
- baking soda
- canola oil
- canned pumpkin
If you would like a slightly healthier version, you can substitute 1/4 cup no sugar added applesauce and 1/4 cup canola oil for the 1/2 cup canola oil.
You can also reduce the sugar by 1/2 cup but it will result in a drier loaf.
No pumpkin pie spice?
If you don’t have the pumpkin pie spice you can swap it for 1 1/2 teaspoons cinnamon, 3/4 teaspoon ground ginger, 3/4 teaspoon allspice, and 3/8 teaspoon ground nutmeg.
Which apples should I use for baking?
Baking apples like granny smith or honeycrisp apples are best. Other apples tend to become soggy and disappear in the bread.
Can I use my own cooked pumpkin for this?
Yes! If your own cooked pumpkin is on the more liquid side, you can strain the mixture with a sieve and a piece of cheesecloth. Allow the pumpkin to sit for 20-30 minutes until some of the liquid as drained off.
Also, if the mixture is more wet, you may need to cook for a little longer. See tips below for checking for doneness.
A note on pan types
Different types of pans cook at different times. A dark non-stick pan will cook about 25% faster than a glass or metal pan will. Start checking between 5-10 minutes before they time is up to see if the bread is cooked through.
How do I know if my quick bread is done?
The poke test
To check if a quick bread is done, insert a clean knife or cooking skewer into the center. If the knife or skewer comes out clean with no batter sticking to it then it is done.
Using a thermometer
A good kitchen thermometer will always be your friend! Quick breads should be about 200℉ when inserted into the center of the loaf. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my foods!
Can I make this in a smaller loaf?
Yes! You will need to adjust the time depending on the loaf size. In general, for mini loaves, cook them for three-quarters of the cooking time of a large loaf, checking about 5 minutes before for doneness.
- For a 8″ x 4″ x 2½” loaf pan, bake for about 40 to 60 minutes.
- For a 5¾” x 3¼” loaf pan, bake for about 35 to 40 minutes.
How to make this as muffins
To make muffins, spoon batter into paper lined muffin cups, filling 3/4 full. Bake at 350℉ for 35 to 40 minutes or until a wooden toothpick comes out clean.
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- In a small bowl, combine the streusel ingredients. Cut in 2 tsp butter until mixture is crumbly. Set aside.
- Preheat oven to 325°F. Grease two 9" by 5" greased loaf pan
- In large bowl, combine the flour, sugar, pumpkin pie spice, baking soda, and salt. Add chopped apples and toss to coat. Set aside.
- In medium bowl, combine eggs, pumpkin, and oil (or applesauce & oil). Add liquid ingredients to dry ingredients and stir just until moistened.
- Pour batter into .prepared pans. Sprinkle Streusel Topping over batter.
- Bake for 60 to 80 minutes or until a toothpick comes out clean.