A perfect weekend bake to usher in fall, this recipe for pumpkin apple bread is simple enough to make alongside your kids!

Currently, I’m sitting in a beautiful home we’re renting in our beloved Central Oregon. There is a breeze in the air and we just got back from a bike ride. The doors and windows are open, the kids are reading and our hearts are full. Every September, we arrive during almost the same week for our visit – always colliding with the first day of fall. I can recall many years past where we would be spending a day at the pool, blue skies with some white clouds scattered above us and the kids splashing in the outdoor pool, temps maybe in the low 70’s and high 60’s – and the kids don’t care because they are savoring the last morsels of summer. (To that end, neither do we – it’s our last hurrah with summer, too!)

I love to make seasonal breads like this pumpkin apple bread to help usher in whatever season is coming next. I feel as if it not only gets our home ready to invite the change of seasons, but also prepares my heart for change – which for me, leaving the warm summery days for the cooler, carbon-colored sometimes rainy days, I need. I need to be reminded of the simple beauty of change and that each season is an invitation for something new and yet…familiar.

Quick breads for my family are simple recipes to make as that they don’t require any yeast…just a loaf pan and some ingredients. I like the fact that I am in control of the ingredients, like salt, oil, type/brand of flour, not to mention sugar. I also love that they make for a great snack for the family (even wrap a slice in plastic wrap for kiddos’ lunches), while also doubling as dessert or even breakfast.

I’ve been making pumpkin bread for 20 years now, always making the same recipe (it belongs to my childhood friend Cindy, and makes three loaves – which is perfect for giving to other people). I also have an apple zucchini bread recipe (also makes three loaves) that I published last year, which is delightful, if I do say so myself…It only seems fair that now we’re combining pumpkin and apple together to make one great bread recipe that, yep, you guessed it, makes more than one loaf of bread…two loaves to be exact!

If you grow your own pumpkins, have an apple tree, went apple picking, or just went to the store to grab ingredients…it doesn’t really matter, because you can’t go wrong with this bread. There is so much flavor and texture. It’s light and sweet with the most yummy cinnamon and sugar topping.

A couple of things to note: this quick bread will stay fresh at room temperature for about three days, but if you pop it in the fridge, it will last for up to a week.

In the recipe card I mention that you can use melted coconut oil, extra-virgin olive oil, or avocado oil. I have been trying to steer away from using seed oils and more quality oils that are better for you. If you’ve got vegetable or canola oil, you can certainly use those oils in this recipe. But I’ve also tested this recipe using the above mentioned healthier oils with fantastic results. You can’t taste the difference at all. Applesauce also works well in a pinch – but it will make the bread even moister and so it may get moldy faster. I haven’t tried subbing melted butter in for the oils, but I do think that would work as well. When we make boxed brownies, we always sub the oil with melted butter. It’s still a fat…it’s just a matter of replacing the fat with a better alternative that still gives enough moisture.

I would recommend this recipe for any fall day you’ve got. It’s the perfect weekend bake to make, and simple enough bread that you could make it alongside your kiddos. It will be loved and enjoyed by all, and for us adults, tastes amazing with a fresh cup of coffee!

Happy Fall, everyone!