Pumpkin Apple Apricot Bread

Overhead shot of Pumpkin Apple Apricot Bread on parchment paper

With fall-inspired flavors, a light airy texture, and spiced apple filling, this Pumpkin Apple Apricot Bread is destined to become a family favorite.



For the Bread

  • 4 to cups all purpose flour
  • ½ cup pumpkin puree
  • 1 heaping tablespoon active dry yeast
  • ⅓ cup + 2 tablespoons light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cup milk, warm
  • ¼ cup melted butter (warm, not hot)
  • 1 large egg, plus one more for the glaze
  • 1 teaspoon olive oil (to grease a bowl for rising)

For the Filling

  • 3 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 3 small apples, peeled and diced
  • ¼ teaspoon ground cinnamon
  • ½ cup granulated sugar
  • About 3 tablespoons apricot jam


Make the Dough

In the bowl of a stand mixer or in a large bowl, combine the warm milk, the yeast and 1 tablespoon of the flour. Allow to rest for 5 minutes.

Add the pumpkin puree, spices, light brown sugar, salt, egg, and melted butter. Mix until combined. Add the flour ½ cup at a time, mixing well between additions. When the dough begins to pull away from the sides of the bowl switch to your dough hook, or a wooden spoon if making bread by hand.

If using a stand mixer, knead the dough for 4 minutes, adding extra flour 1 tablespoon at a time, if needed – just enough to keep the dough from sticking to the sides of the bowl. If making the bread by hand, turn it out onto a lightly floured surface and knead 4-5 minutes, sprinkling with flour as needed to prevent sticking. *Note: Although I generally use my stand mixer to knead my dough, I always turn it out onto a floured surface and finish the kneading by hand, for the last minute or so. It’s the best way to know when the dough has been kneaded enough. The dough is done when it’s smooth and bounces back when you press your thumb into it.

Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow dough to rise at room temperature until doubled in bulk, about 1½ to 2 hours.

Make the Filling

While the dough is rising, make the apple filling. Melt the butter in a medium saucepan over medium heat. Added the apples, cinnamon, flour and sugar. Cook, stirring occasionally, until the apples are soft, about 10 minutes. Set aside to cool.

Assemble and Bake

Coat a springform pan with baking spray like PAM. Preheat oven to 350F.

When the dough has finished rising, punch it down and roll it out to a rectangle about 18 inches x 10 inches. Spread with a thin layer of apricot jam using a pastry brush or the back of a spoon. Pour the apple filling onto the dough (make sure it has cooled) and spread out over the dough, leaving a margin of about 2 inches on all sides of the rectangle.

Roll up the dough jelly-roll fashion, then split vertically with a sharp knife. You will now have two ropes of dough and filling. Twist them together to create a spiral, then wrap the spiral around itself into a roughly circular shape and transfer to your springform pan. Allow to rise for 30 minutes.

Bake the bread for 40-50 minutes, checking after 30 minutes to make sure it isn’t browning too quickly. If it is, tent with aluminum foil. The bread is done when dough near the center of the bread is firm and the bread sounds hollow when thumped on the top.

Keywords: pumpkin bread, apple bread, fall baking