Good Eats and Sweet Treats from My Small Boston Kitchen

Pumpkin Apple Streusel Bread

The first pumpkin recipe of the season is always a big one for me. Embracing pumpkin means embracing fall wholeheartedly, bringing cold-weather clothes out of storage, wearing slippers around the house, and contemplating a switch back to hot coffee in the mornings (don’t worry, that one still hasn’t happened yet… Dunkin iced all the way!). But honestly, this pumpkin recipe made the transition a breeze — this is easily one of the best quick bread recipes I have ever made. I realize that as a baking blogger, I rarely post a recipe that I don’t really enjoy, but this bread just takes things to a whole new level. It’s truly fall magic.

I bookmarked this recipe early in the season, and waited until a weekend of apple picking to make it happen. I made some ingredient changes (surprised? me either), and cut the recipe in half — all except the streusel. Double streusel for the win! I also added in some pumpkin spice pumpkin seeds from Trader Joe’s to the streusel, for some extra pumpkiny crunch.

Pumpkin Apple Streusel Bread recipe - Sweetly Serendipity

I think what I love most about this bread is that it’s not just pumpkin bread. It’s got apples in it and all of the obligatory fall spices to compliment the pumpkin, and then a generous coating of spiced streusel with a great crunch. It’s really like a fall harvest recipe, and I totally love that. It’s hard to think up new and creative pumpkin recipes year after year, but this one is going to be a favorite forever.

It’s super duper moist, and I chopped my apples pretty coarsely, so there were giant chunks of caramelized apples in there which I loved. The streusel was pretty hefty, and you could definitely cut it in half if it’s not your thing, but personally, I loved it. It’s definitely a sweeter quick bread, so probably best not consumed in large quantities, though that didn’t stop me. Everything about this bread is amazing, And the coconut oil and whole wheat flour totally make it healthy, right?!

Pumpkin Apple Streusel Bread recipe - Sweetly Serendipity

Pumpkin Apple Streusel Bread


    Pumpkin Bread
  • 3/4 cup all-purpose flour
  • 3/4 white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup coconut oil
  • 1/4 cup milk
  • 3 small apples, peeled, cored and diced (this is really to taste, I love apples so I added more)
  • Streusel Topping
  • 1 1/2 tablespoons all-purpose flour
  • 5 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter, softened
  • 1/4 cup pumpkin seeds (I used Trader Joe's Pumpkin Spiced Pumpkin Seeds)


  1. Preheat oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan.
  2. In a large bowl, combine both flours, cinnamon, baking soda and salt.
  3. In a separate medium bowl, combine both sugars, pumpkin, eggs, coconut oil and milk. Beat until completely combined.
  4. Add the pumpkin mixture to dry ingredients, and stir until just combined. Fold in the chopped apples, and pour batter into prepared pan.
  5. In a small bowl, mix together all ingredients for the streusel except the butter until combined. Cut in the butter with a pastry cutter, or just use your fingers, until completely incorporated. stir in pumpkin seeds, and then sprinkle evenly over the batter.
  6. Bake in your preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool loaf in its pan on wire rack for 10 minutes, then remove from the pan and cool completely.

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