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It’s official – we are in a second lockdown here in Germany. Well… not a complete lockdown. You can still go out, meet with a few people, go to work, go shopping… nothing compared to other countries I guess. Restaurants are closed though. This means that in the next few weeks there will be more cooking and baking happening at home. If you want to improve your baking skills while staying at home, you can try making this Pumpkin Apple Bread – another delicious and easy lockdown bake.

With all that’s happening right now let’s hope that at least the hoarding will start once more. I don’t want to go hunting for toilet paper, flour and yeast again this time. It was annoying enough the first time everybody thought the end of the world is near and you could only survive if you had 3 times the amount of toilet paper you would normally need ;)

Anyway. Let’s forget about all of that for now. Pumpkin and apples are in season right now and combining both in one bake to create one delicious bread seems quite obvious to me. I love pumpkin and apple cakes, for example, and both combined results in a super moist and delicious Pumpkin Apple Bread which only gets better with the sugary walnut topping… mmmm! If I didn’t have my problems with sugar, I would’ve probably eaten half of the bread/cake on my own. Fortunately, this means there was something left to share.

Well. Eating less of a cake like that means more people can enjoy it. That’s something good, right? Sharing is caring, they say… ;)

By the way, I used spelt flour and wholemeal spelt flour here to make the bread/cake. You don’t have to do that if you don’t have those ingredients at hand, for example. Regular wheat flour does the trick here too. Personally, I prefer using spelt flour because it’s a bit better for your body and can be digested easier and causes fewer problems than wheat flour in some cases.

INGREDIENTS / ZUTATEN

For the batter:
1/2 cup (100g) brown sugar
4.2 oz. (120g) Greek yogurt
4.2 oz. (120g) pumpkin puree
2 large eggs
1 tsp. vanilla extract
3 oz. (85g) butter, melted
1 cup (130g) spelt flour
3/4 cup (100g) wholemeal spelt flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 apple, diced finely

For the topping:
1/2 cup (60g) walnuts, chopped
3 tbsp. brown sugar
1 tbsp. spelt flour
1/2 tsp. ground cinnamon
1 tbsp. butter, melted

some sugar glaze for decorations (optional)

Für den Teig:
100g brauner Zucker
120g griechischer Joghurt
120g Kürbispüree
2 Eier (L)
1 TL Vanille Extrakt
85g Butter, geschmolzen
130g Dinkelmehl (Type 630)
100g Dinkelvollkornmehl
1 TL Backpulver
1 TL gemahlener Zimt
1/4 TL Salz
1 Apfel, fein gewürfelt

Für das Topping:
60g Walnüsse, gehackt
3 EL brauner Zucker
1 EL Dinkelmehl (Type 630)
1/2 TL gemahlener Zimt
1 EL Butter, geschmolzen

Zuckerguß zum Dekorieren (optional)

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°C). Lightly grease a 9×5 inches (23×13) loaf pan and line with a strip of baking parchment. Set aside. Melt the butter for the batter and the topping separately and let cool down a bit. Peel, core, and dice the apple finely and set aside. Chop the walnuts and set aside.

2. Add the sugar, yogurt, pumpkin puree, eggs, vanilla extract, and melted butter to a large bowl and mix until well combined. Mix the two flours with baking powder, cinnamon, and salt and add to the large bowl – mix everything until just combined. Add the diced apples and fold in. Pour the batter into the prepared loaf pan and smooth out the top.

3. Add the chopped walnuts, brown sugar, flour, and cinnamon to a small bowl and mix. Add the melted butter and mix everything until well combined and evenly moistened. Sprinkle the mixture over the batter and bake for 55-60 minutes or until a wooden skewer inserted into the bread comes out clean. Take out of the oven and let cool down in the pan for some time, then remove and let cool down completely on a wire rack. When cooled drizzle with some sugar glaze (optional) and serve. Leftover pieces can be frozen.

1. Den Ofen auf 180°C (350°F) vorheizen. Eine 23×13 cm (9×5 inches) große Kastenform leicht einfetten, mit einem Streifen Backpapier auslegen und zur Seite stellen. Die Butter für den Teig und das Topping separat schmelzen und etwas abkühlen lassen. Den Apfel schälen, entkernen und fein würfeln. Die Walnüsse grob hacken. Alles zur Seite stellen.

2. Braunen Zucker, Joghurt, Kürbispüree, Eier, Vanille Extrakt und geschmolzene Butter in eine große Schüssel geben und gut verrühren. Die beiden Mehle mit Backpulver, Zimt und Salz mischen und dann in die große Schüssel dazugeben – alles gut verrühren. Die gewürfelten Äpfel dazugeben und unterheben. Den Teig in die vorbereitete Kastenform gießen und glatt streichen.

3. Die gehackten Walnüsse mit Zucker, Mehl und Zimt in eine kleine Schüssel geben und vermischen. Die geschmolzene Butter dazugeben und alles gut vermengen. Diese bröselige Masse gleichmäßig auf dem Teig verteilen und dann für 55-60 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausnehmen, wenn er sauber herauskommt. Den fertigen Kuchen aus dem Ofen holen und für kurze Zeit in der Form abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett auskühlen lassen. Den abgekühlten Kuchen nach Belieben noch mit etwas Zuckerguss dekorieren (optional) und dann servieren. Reste kann man übrigens prima einfrieren.

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Here is a version of the recipe you can print easily.