When the aroma of apple, pumpkin and spices fill your kitchen you know Autumn has arrived. This recipe for {Apple} Pumpkin Spice Bread {with Cinnamon Apple Whipped Cream} is one of my family’s favorites. Moist, delicious and loaded with chunks of fresh juicy apples, it’s amazing on it’s own or top it with cinnamon apple whipped cream and make it even more incredible! It should definitely be added to your baking to do list this fall.
We enjoy so many fun Fall traditions in New England. One of my favorites is apple picking at our local orchard. There’s nothing like sinking your teeth into a crisp, juicy, freshly picked apple.
When the kids were little our annual apple picking trip was always finished off with an apple pie making fest. We would return home and get busy in the kitchen making pies.
Everyone who came brought as many pie plates as they could find, along with some pre-made crusts ready to go. The kids would take turns using the apple peeler corer tool, someone else would be in charge of mixing in the sugar and spice and the final stage was to fill the shells, dot with butter and seal the pie up.
I think our record pie making year was a total of 36 pies!
We would put them in the freezer and then take them out at different times to enjoy throughout the winter months.
Even with so many pies made we still had lots more apples left for eating and baking other yummy treats like this recipe for Apple Pumpkin Spice Bread.
It’s one that I’ve made for years. I found it in a little cookbook called “Favorite Apple Recipes from Apple Growers of New Hampshire.” This recipe was shared by Bunker Hill Orchards in Stratham NH.
{Apple} Pumpkin Spice Bread {with Cinnamon Apple Whipped Cream}
Ingredients
For the bread:
- 4 Cups All-purpose flour
- 3 Cups Sugar
- 2 teaspoons Baking soda
- 1 1/2 teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1 1/2 teaspoons Ground cloves
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1 Cup Canola oil
- 2 Cups Canned pumpkin
- 2/3 Cup Cold water
- 4 Large eggs
- 1 Cup Raisins (I never add) ,optional
- 2 Cups Diced apples ,I usually use macintosh but this time I used fuji and it was just as yummy
For the Cinnamon Apple Whipped Cream:
- 1 Cup Heavy cream
- 2 Tablespoon Sugar
- 1/8 teaspoon Cinnamon
- 1/2 Cup Applesauce
Instructions
- Preheat oven to 350 Degrees F. Grease two large loaf pans and set aside.
For the Bread:
- In a large bowl mix together with a whisk all of the dry ingredients.
- Add oil, pumpkin, water and eggs and mix well. (I stir by hand but you can use an electric mixer as well.) Fold in apples and raisins and pour into prepared pans. Bake on middle rack for 1 hour and 15 minutes or until a toothpick inserted comes out clean.Cool for 15 minutes and then remove loaves from pans and cool completely.
For the Cinnamon Apple Whipped Cream:
- In a small bowl combine cream, sugar and cinnamon and whip until cream mounds. Fold in applesauce. Serve with a slice of apple pumpkin spice bread.
Nutrition
If you love this recipe for {Apple} Pumpkin Spice Bread {with Cinnamon Apple Whipped Cream} here are a few other quick bread recipes you may enjoy:
{Secret Ingredient} Zucchini Bread
Easy Banana Bread
I will be sharing this recipe at the following link parties:
We love picking apples and berries too! This bread looks so good! Do you think I could puree some plums or peaches and use them in place of the pumpkin? Because I am not ready to open my pumpkin cans yet. I’m still clinging to summer. I’ll pin this recipe for chillier days ahead though.
I know what you mean Julia! I feel like we really never made it into Summer here in the North East! I’ve never tried pureed peaches or plums but I bet it would work well.
Yum, this is my kinda bread. Perfect for this time of year. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!