Apple Pumpkin Sunflower Bread


Sure you've made plenty of fall quick breads, but have you tried the combination of pumpkin, apples, and sunflower seeds? If not, the time is now. If so, be sure to whip up some more loaves this fall. This bread recipe celebrates the best of fall flavors.

Apple Pumpkin Sunflower Bread
Photo: Waterbury Publications
Prep Time:
30 mins
Bake Time:
55 mins
Cool Time:
10 mins
Total Time:
1 hrs 35 mins
2 loaves


  • 1 ½ cup whole wheat flour or white whole wheat flour

  • 1 ½ cup all-purpose flour

  • 2 ¼ teaspoon pumpkin pie spice or 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves

  • 2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup granulated sugar

  • 1 cup packed brown sugar

  • 1 cup walnut oil or vegetable oil

  • 4 eggs

  • ½ cup boiled cider, applejack, apple brandy, apple cider or apple juice

  • 1 15 ounce can pumpkin

  • 1 ½ cup finely chopped, peeled firm, sweet apples (such as Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo)

  • ½ cup dry-roasted sunflower seeds or chopped walnuts


  1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans. Line bottoms with parchment paper; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt; set aside.

  2. In an extra-large mixing bowl, combine granulated sugar, brown sugar and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Alternately add flour mixture and boiled cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Fold in apples and sunflower seeds. Spoon batter into prepared pans; spread evenly. If desired, sprinkle with additional seeds and nuts.

  3. Bake in a 350° oven for 55 to 60 minutes for the 9x5-inch loaves, 45 to 50 minutes for the 8x4-inch loaves or 40 to 45 minutes for the 7 1/2x3-inch loaves, or until a toothpick inserted near centers comes out clean.

  4. Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. For easier slicing, wrap in foil and store overnight before slicing.

Nutrition Facts (per serving)

180 Calories
9g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 180
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 173mg 8%
Total Carbohydrate 24g 9%
Total Sugars 14g
Protein 3g
Vitamin C 0.6mg 3%
Calcium 20.2mg 2%
Iron 0.9mg 5%
Potassium 91mg 2%
Folate, total 24.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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