PERFECT Fall Bread Recipes: Easy Apple Pumpkin Bread and More!

PERFECT Fall Bread Recipes: Easy Apple Pumpkin Bread and More!

Fall is my favorite season by far. When we go to our local cider mill, my kids love to get apple cider doughnuts. Every year I try a taste, but I am a crazy person who doesn’t like doughnuts.

In the mood for some fall bread recipes? Check these out:

Apple Pie Bread
Spinach Corn Bread Puff
Pumpkin Bread
Raisin Corn Bread
Apple Pumpkin Bread
Banana Pumpkin Bread
Maple Nut Bread
Yam Corn Bread

When I was making banana bread recently, I thought “why don’t I add  doughnut flavors to bread?” Voila, this recipe was created.  

The pumpkin puree helps lighten up the bread, since you don’t need to use as much butter.  You can save the calories for the pumpkin spice sugar topping and apple cider “caramel” (since it’s made with just condensed milk, it’s officially dulce de leche)!  

The Greek yogurt and ground flax seed bulk up the bread so it can double as a hearty snack or breakfast.

This bread is a perfect way to say “hello” to fall flavors!  You can use whatever type of apple you like.  I love Honey Crisp or Gala.

Here’s what you need:
¼ cup butter, melted
½ pumpkin puree (make sure it’s not pumpkin pie filling!)
1 cup of sugar
2 eggs (or ¼ cup Egg Beaters)
1 teaspoon vanilla
1 ½ cups flour
½ cup plain oatmeal
¼ cup ground flax seed
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
½ cup 0% Greek yogurt, vanilla flavor
2 cups grated apple (peel about 2 apples and use cheese grater)

For Cinnamon Sugar Topping:
1 teaspoon pumpkin pie spice
½ cup sugar
2 tablespoons melted butter

For Apple Cider Caramel Topping:
1 can of sweetened condensed milk
½ teaspoon cinnamon
¼ cup apple cider

*NOTE: The “caramel” takes 8 hours in the slow cooker, I would highly recommend doing that overnight or the day before.  Pour the milk into a canning jar, mix in cider and cinnamon.  Seal with cap and lid.  Completely submerge the can in water in your slow cooker.  Set on low for 8 hours.  That’s it!

Let’s Bake!
Preheat the oven to 350.  Spray your bread pan (I like to use 4 mini pans).

Melt butter in microwave.  In a mixer or mixing bowl: add butter, sugar and pumpkin.  After mixing for a minute, add one egg at a time.  Next add vanilla.

In a small bowl, combine dry ingredients: flour, oatmeal, flax, baking soda, salt and spices.  Slowly add that mixture to the mixing bowl and blend well.  
Finally, add yogurt and apples.

Pour into bread pan(s).  I like to sprinkle my bread with raw sugar.

Bake! Mini pans take 35-45 minutes, large pan takes 50-65…all depends on your oven!

Bread will last 3 days (if you are lucky) in a sealed container, or you can freeze (sans caramel) for up to 3 months.

Optional toppings:

When the bread has cooled 5-10 minutes, brush with melted butter and roll the top in the sugar/spice mixture.  Tastes just like a doughnut topping!

For an extra treat, when the “caramel” topping is done, drizzle that on top of the sugar/spice.

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