This healthy Pumpkin Apple Bread with Pecan Crumble Topping combines two beloved fall flavors and is packed with warm spices. Made with whole wheat flour, this easy quick bread makes your breakfast healthy and nutritious while dairy-free pecan crumble topping adds a satisfying crunch.
Pumpkins and apples are two of my favorite flavors of fall! And if you’re like me and can’t decide which flavor you want, let’s combine them together to create the ultimate autumn treat.
Start your day with a slice of pumpkin apple bread with a cup of coffee. Or enjoy with cozy fall drinks like Maple Apple Crisp Macchiato and Banana Matcha Latte.
If you like a quick bread, also try Zucchini Banana Bread!
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Why You’ll Love This Recipe
- Combining the best flavors of fall: pumpkin and apple!
- Packed with warm, cozy, fall spices.
- Moist, a little bit chewy, and not too sweet.
- Irresistible crunchy pecan crumble topping.
- Easy to make, just mix and bake!
- Secretly healthy with whole wheat flour!
Ingredients
For Pumpkin Apple Bread
This loaf is made with simple loaf cake ingredients but made more nutritious by swapping all-purpose flour for whole wheat flour!
- Whole Wheat Flour – this loaf is made with whole wheat flour to provide more fiber, vitamins, and minerals! This loaf is secretly healthy and you won’t even realize it.
- Arrowroot Starch – helps bind the batter and create moist bread.
- Baking Powder – leavener. Baking powder expires so use the fresh one.
- Cinnamon, Nutmeg, and Clove – add warm flavor perfect for fall baking!
- Eggs
- Pumpkin puree – use canned pure pumpkin puree, not the pumpkin pie filling.
- Maple Syrup
- Oat Milk – or any milk of your choice.
- Apple – you can use your favorite apple. I use Grany Smith apples because they’re best for baking and I love the tart flavor that complements the sweet pumpkin bread.
For the Pecan Crumble topping
If you love streusel topping or crumble topping, did you know you can easily swap some ingredients and make no butter, no refined sugar topping? This dairy-free pecan crumble topping is perfectly crunchy and sweet with wholesome ingredients.
- Pecans – Crunchy and caramel-y pecans are a great accompaniment for this loaf.
- Whole Wheat Flour
- Maple Syrup
- Cinnamon
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper.
- In a large bowl, whisk together flour, arrowroot starch, baking powder, cinnamon, nutmeg, clove, and salt.
- In another bowl, whisk together egg, maple syrup, and pumpkin puree.
Add the wet mixture to the flour mixture and fold in.
Add diced apple and fold in. Transfer the batter to the prepared pan.
- In a small bowl, toss together all the ingredients for the pecan topping.
Sprinkle over the top of the loaf.
- Bake at 350°F until a toothpick inserted in the center comes out clean, for 55-65 minutes. Check after 45 minutes and if it’s brown on top, cover with aluminum foil to prevent burning. Let cool completely. Slice and enjoy!
Keep the leftovers in an air-tight container and place them in a fridge.
Hint: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measurement. Scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!
Serving Suggestions
Before slicing the bread, let the loaf cool completely.
This pumpkin apple bread tastes amazing as it is. But some toppings can elevate the taste! Add dollops of yogurt or whipped cream and nuts on top before serving.
Equipment
- 1 Pound loaf pan – I used an 8.5 x 4.5 inch loaf pan from the USA pan.
- Mixing bowls
- Spatula
Variations
- Instead of apples, try other inclusions like diced pear, nuts, or chocolate chips.
- Pecan crumble topping tastes amazing with other nuts. I love making crumble topping with walnuts!
FAQ
The easiest way is testing with a toothpick. Insert a toothpick into the center of the loaf and if it comes out clean, it’s done.
If you’re still not sure if your loaf is ready after the toothpick test, an instant-reading thermometer that you use when cooking meat comes in handy. Carefully insert a thermometer into the loaf and check the temperature. If it gets to 200°F, your bread is done!
No, this recipe is designed with pumpkin puree! The pumpkin pie filling already has sugar and spices, so it ends up with too much sugar and spices.
Related
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Healthy Whole Wheat Pumpkin Apple Bread with Pecan Toping
Ingredients
For Pumpkin Apple Bread
- 2 cups whole wheat flour(226g)
- 2 Tablespoons arrowroot starch(18g)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon salt
- 2 large egg
- 1 cup pumpkin puree(240g)
- ⅔ cup maple syrup
- ¼ cup oat milk
- 1 apple diced
For the pecan topping
- ¾ cup pecans
- 3 Tablespoons maple
- 1 Tablespoon whole wheat flour
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper.
- In a large bowl, whisk together flour, arrowroot starch, baking powder, cinnamon, nutmeg, clove, and salt.
- In another bowl, whisk together egg, maple syrup, and pumpkin puree. Add the wet mixture to the flour mixture and fold in. Add diced apple and fold in. Transfer the batter to the prepared pan.
- In a small bowl, toss together all the ingredients for the pecan topping. Sprinkle over the top of the loaf.
- Bake at 350°F until a toothpick inserted in the center comes out clean, for 55-65 minutes. Check after 45 minutes and if it's brown on top, cover with aluminum foil to prevent burning. Let cool completely. Slice and enjoy! Keep the leftovers in an air-tight container and place them in a fridge.
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