Pumpkin Apple Loaf

pumpkin apple loaf

This spiced loaf gets its magic from the McIntosh apple. The subtly sweet applesauce fuses flawlessly with the pumpkin, while fresh pieces of apple give an unmistakable, straight-from-the-orchard flavor. For more applesauce-based recipes, get our September/October issue!

4.5 from 2 reviews
Pumpkin Apple Loaf
Makes 1 (9x5-inch) loaf
  • 1⅔ cups (217 grams) whole wheat flour
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 cup (244 grams) canned pumpkin
  • ¾ cup (165 grams) firmly packed light brown sugar
  • ½ cup (120 grams)McIntosh Applesauce
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ½ cup (93 grams) grated unpeeled McIntosh apple, squeezed dry
  • ½ cup (93 grams) chopped unpeeled McIntosh apple
  • 1 whole McIntosh apple (185 grams)
  • Crumble Topping (recipe follows)
  1. Preheat oven to 350°F (180°C). Spray a 9x5-inch loaf pan with cooking spray; line pan with parchment paper.
  2. In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg.
  3. In a medium bowl, stir together pumpkin, brown sugar, McIntosh Applesauce, granulated sugar, and eggs. Make a well in center of dry ingredients; add pumpkin mixture, stirring just until combined. Fold in grated and chopped apple.
  4. Using a mandoline, thinly slice whole apple at the cross section. Line 3 slices along each long side of prepared pan.
  5. Fill a 16-inch piping bag with batter, and pipe into perimeter of pan to ensure apple slices stay in place. Pipe remaining batter into pan, filling three-fourths full. Sprinkle with Crumble Topping.
  6. Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool completely on a wire rack. Wrap tightly in plastic wrap, and refrigerate for up to 4 days. To freeze, wrap tightly in plastic wrap, and store in a heavy-duty resealable plastic bag. Freeze for up to 2 months.

4.5 from 2 reviews
Crumble Topping
Makes 1 cup
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (31 grams) all-purpose flour
  • ¼ cup (24 grams) almond flour
  • ¼ cup (20 grams) old-fashioned oats
  • 2 tablespoons (28 grams) cold unsalted butter, cubed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon baking powder
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at medium speed just until combined, 3 to 4 minutes. Refrigerate in an airtight container for up to 1 week.


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  1. The flavors are great (if you up the spices), and it’s absolutely gorgeous out of the pan, but it is WAY too dense. Like a hard sponge. I am going to experiment with making if fluffier, in which case it will be a keeper.

    • Hey Emily,
      Thanks for reaching out! We’re sorry that the texture was too dense for your liking. It’s intended to have a denseness similar to banana bread and other moisture-rich loaf cakes. That being said, feel free to reach out through email (bakefromscratch@hoffmanmedia.com) and we’d be happy to work through what might be going wrong so we get the recipe to your liking! Happy Baking.

  2. Thanks for the recipe,just came out of the oven,smells and taste awesome. Didn’t use the same version of Apple’s cause I haven’t the same version mentioned in the recipe.

  3. This recipe was a HUGE hit with my picky family. Made it exactly as is, but next time I would make less of the crumble topping as I added too much as a topping. Absolutely delish!


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