Friday, September 5, 2014

Whole Wheat Pumpkin Applesauce Bread

Last week I lamented the end of summer, and you'll still have to drag me kicking and screaming into decorating for fall. (Its only September 5! Let's not put out the jack-o-lanterns quite yet.)

But I cracked and decided to share a fall recipe today. I really love fall for the flavors and smells, and this quick bread has my favorite flavors from fall - apple and pumpkin! 
And since I actually made this recipe for the first time over the summer, I've actually been saving this recipe for such a day as this. This recipe actually came about by accident. I was going to make some of my favorite applesauce bread, until I discovered I didn't have quite enough applesauce. Rather than open a new jar of applesauce, I pulled out the last half-cup of pumpkin puree I had frozen last fall. With a few tweaks on the spices, Whole Wheat Pumpkin Applesauce Bread was born!

Whole Wheat Pumpkin Applesauce Bread


  • 3 cups Whole Wheat Flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ginger 
  • 1/8 teaspoon cloves
  • 1 stick (1/2 cup) butter, melted (could substitute with melted coconut oil or vegetable oil)
  • 1 cup applesauce
  • 1/2 cup pumpkin puree
  • 4 eggs


  1. Blend together all dry ingredients
  2. Stir in the butter, applesauce, pumpkin, and beaten eggs.
  3. Pour into two greased and floured loaf pans.
  4. Bake loaves for 45-55 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean. 
  5. Remove bread from pans after 5 minutes, and if you have enough self-control, wait until loaves are completely cool before slicing.
This quick bread can be easily frozen, by wrapping it in plastic wrap and popped into a gallon freezer bag. I usually make four loaves at a time and freeze the extras for later. Since we have four loaf pans, it makes sense to make a extra loaves while the oven is already hot. :)

What is your favorite fall flavor? Do you love pumpkin everything? Or are you more of an apple person? I'd love to hear from you!


  1. Mmm, this looks yummy! What size are the loaf pans you use?

    1. Thanks, Jamie!
      I use what probably would be considered a "medium" loaf pan, but you could definitely make a flatter loaf in a regular pan.
      This is the pan I use (affiliate link):

  2. Visiting from Showlicious link party. This break looks delicious and hearty, perfect for autumn. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us when the party goes live this Sunday. Have a great day!

    1. Thanks for stopping by, Laura! Ill have to check it out. :)

  3. This bread sounds really good!
    I like that combination that you used - pumpin and applesauce

    1. Thank you, Winnie! It really is good - I love the combination of fall flavors. :)


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