Moist Pumpkin Apple Bread with a Swirled Cinnamon Nut Filling
This Cinnamon Nut Filled Pumpkin Apple Bread is a wonderfully cozy combination of pumpkin, fresh apple, warm cinnamon, and crunchy nuts. The tender golden loaf hides a sweet cinnamon-nut filling in the center, while an extra layer of nuts on top gives every slice a delicious contrast of soft and crunchy textures.
Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 medium apple, peeled, cored, and finely diced
1/2 cup chopped walnuts or pecans
For the Cinnamon Nut Filling:
1/3 cup packed brown sugar
1/3 cup chopped walnuts or pecans
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
For the Topping:
1/4 cup chopped walnuts or pecans
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
Directions:
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the pumpkin mixture and stir just until combined. Do not overmix.
Gently fold in the diced apple and chopped nuts.
In a small bowl, combine the brown sugar, chopped nuts, flour, cinnamon, and softened butter to make the cinnamon nut filling.
Pour about half of the bread batter into the prepared loaf pan and spread it evenly.
Sprinkle the cinnamon nut filling evenly over the batter.
Spoon the remaining batter over the filling and gently spread it to cover.
Combine the topping ingredients and sprinkle them evenly over the top of the loaf.
Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover the loaf with aluminum foil during the final 15 minutes.
Allow the bread to cool in the pan for 15 minutes, then carefully transfer it to a wire rack.
Let cool for at least 30 minutes before slicing so the cinnamon filling can set.
Serve warm or at room temperature with coffee, tea, or a glass of milk.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 25 minutes
Kcal: 315 kcal | Servings: 10 servings
