Pumpkin Apple Bread with Streusel Topping
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Pumpkin Apple Bread with Streusel Topping
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Indulge in the perfect fall treat with this delicious pumpkin apple bread recipe topped with a sweet and crunchy streusel topping. Follow my easy recipe to create a warm and cozy treat that will impress your family and friends.
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Ingredients
For the topping
- ½ cup (65g) flour all purpose / plain
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- ½ tsp pumpkin spice or cinnamon
- ¼ cup (55g) unsalted butter melted
- pinch salt
- pinch baking powder
For the pumpkin apple bread
- ⅓ cup (80g) pumpkin purée
- ½ cup (120g) apple sauce
- 2 large eggs
- 1 cup (200g) light brown sugar
- 1 ½ tsp baking powder
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- ⅓ tsp nutmeg
- ⅓ tsp salt
- ⅓ cup (80g) butter melted and cooled slightly * see note
- 2 cups (250g) flour all purpose / plain
For the glaze
- ½ cup (60g) powdered sugar (= icing sugar)
- 3 tbsp maple syrup
- ½ tsp vanilla bean paste or a few drops vanilla extract
- water as needed
Instructions
Make the streusel topping
- Combine the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder in a small mixing bowl. Add the melted butter and stir until the mixture resembles wet sand and the crumble holds if you pinch it together. Set aside.
Make the bread and bake
- Preheat the oven to 320°F (160°C). Mist a 2lb (900g) loaf pan with cake release and line with baking paper, letting the edges of the paper overhang the edges of the pan for easy lifting once the bread is baked.
- Place the pumpkin purée, apple sauce, eggs, light brown sugar, baking powder, spices and melted butter in a mixing bowl. Stir together to combine.
- Add the flour and beat with a hand mixer or simply stir together until you have a smooth batter.
- Pour the batter into the loaf pan and sprinkle the streusel over it to cover.
- Bake for 60 minutes or until a tester inserted in the middle comes out clean. If the tester comes out with wet batter or lots of crumbs, keep adding 5 more minutes until it is ready.
Finishing touches
- Lift the bread out of the pan onto a wire rack. Combine the powdered sugar, maple syrup, vanilla and a little water, if neededm to make a thick but pourable glaze.
- Drizzle the glaze over the pumpkin bread. Slice and enjoy!
Equipments used:
Notes
- You can use vegetable or melted coconut oil instead of melted butter.
- You can bake this pumpkin and apple bread in your air fryer if you like! Preheat the air fryer to 320°F (160°C) and bake for an hour or until the tester comes out clean.
- You can make this recipe your own by folding chopped nuts, chocolate chips, dried fruit and so on to the batter before baking.
- Store the pumpkin bread in an airtight container at room temperature for up to five days. You can also store it in the refrigerator, warming it up for 10 seconds in the microwave to serve.
Nutrition Information
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Calories
365kcal
(18%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
61mg
(20%)
Sodium
184mg
(8%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
1654IU
(33%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10-12 slices
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 184mg | 8% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1654IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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