Apple Pumpkin Bread Tart


hi old friends (and new)

it is I, back with a recipe that is actually almost exactly the same as this one but transformed–

My intention was to make something crazy. I was thinking along the lines of… an apple oat crisp and a pumpkin cinnamon bun having a baby, only the baby would not only be cute but also elegant and posh and be able to stand on its own two feet at a high tea.

I’d say I got halfway there. You can’t tell from these photos but figuring out how to arrange the apple slices in an aesthetically pleasing way was actually such a dilemma. I felt very discombobulated, so I gave up and placed the slices around in a circle (how boring) but somehow it ended up looking like a rose (elegant!!). Then I couldn’t bear to cover that with an apple crisp topping around the edges, like I initially planned out in my head.

So no, I guess the apple oat crisp pumpkin cinnamon bun baby will have to be born another day.

Baking this bread, and these photos, will forever be associated with good memories. Why? It was a special, special day.

I had started the bread off, proofing my yeast. But it was 10 minutes until 10:00 am, which was when the COLDPLAY TICKET PRESALE opened up, and whenever it’s that kind of environment (think course registration) I end up not being able to do anything but sit around and twiddle my thumbs and click refresh. It’s the anticipation, okay. Let me have my fun.

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So the Ticketmaster site opens up and I secure 3 tickets, but then there was a change of heart and now it’s 2 of us only– I panic, go back, and then my laptop decides to fail me in my greatest time of need– I lose connection.

SO I start the whole process again except on my phone, and it ends up being way faster on my phone (go figure).

I secure 2 tickets. Row 1, it says. Floor.

Oh my word. I’ve never been Floor for ANYTHING, never been that close to be GAZING UP, within arm’s reach……….. I will be able to see Chris Jonny Will and Guy in 3D HD 1080p REAL LIFE. I think one of the most spine-tingling, soul-rippling musical experiences I’ve had was singing Viva la Vida along with a crowd to Coldplay live, and even then, I was outside the stadium. So to be actually inside this time. It’s going to be insanely electric. I just have to wait an entire year, that’s all.

For me, their music has this inexplicable ability to make me feel like everything in the world is alright again. Other songs hit a particular emotional chord, enough to move me to tears. There’s a melancholic ache; an unspoken longing for something, and you can hear that in his voice. Sometimes it turns me right side up when I feel upside down. While other times it flips you inside out instead, leaving you vulnerable and exposed. And sometimes… all you need is just that one song. We all have our artists that do that for us. You’re thinking about them, right now.

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Anyways, so I’m absolutely elated at my successful ticket buying, and I continue on with making this bread, and my proofing yeast has totally been over-proofed and most of the milk had formed foamy bubbles already.

The verdict……… not sweet enough? If you’re looking from the perspective of my original intention of something decadent, that is. Quite reserved, even healthy tasting? If this was supposed to be a dessert, it’d be a pretty mild one. But whenever that happens, that makes it breakfast appropriate, so I’m all for it.

It’s very moist, oh my. This pumpkin bread recipe never fails. So fluffy and light and melt in your mouth. Like Japanese milk bread, pumpkin version. I spread a thin layer of butter-cinnamon-sugar on the dough, before arranging the apples, and I’m really glad for my light handedness, because it leaves the natural flavour and sweetness of the apples to have the starring role. You don’t realize how often apples used in baked goods are overshadowed by their complimentary spices, and while delicious, the apple flavour gets drowned out. Not in this case. Also– ambroisa apples are absolutely fantastic, but feel free to use your favourite kind!

I hope you consider making this funny looking tart-bread… breart? I mean, there is more surface area for apples.

I gotta toodaloodalo, but in the spirit of the post, I will leave you with a listening playlist of my Coldplay favs.

/jk i can’t figure out how to make a public link to my playlist JUST LISTEN TO THEIR ALBUM PARACHUTES

okay toodlesloodleloos ❤

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^also, the photos above were taken with my precious new phone the OnePlus 3!!!! very exciting


Apple Pumpkin Bread Tart

  • Servings: one 10-inch tart bread
  • Difficulty: easy
  • Print

adapted from here and here; original recipe from Baked Elements


>for the pumpkin dough
3 1/2 cups all purpose flour
1/4 cup granulated sugar (I omitted this, but used 1 tbsp to start my yeast)
1/4 cup tightly packed brown sugar
1 package active dry yeast (2 1/4 tsp)
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/2 cup avocado oil
2/3 cup full fat coconut milk (or whole milk, or butter milk), warmed to <110°F
2 room temperature large eggs
2/3 cup pumpkin purée (I used generous portions and didn’t level off the cup)
3/4 cup craisins (optional) 

>for cinnamon layer
3 tbsp unsalted butter, softened
1/4 cup sugar of your choice (brown, raw, cane etc)
1 tbsp cinnamon

>for the apple topping
3 large apples of your choice (I used ambroisa)
pearl sugar, optional

Prepare the dough:

First, prepare one 10-inch round tart pan by greasing the bottom and sides lightly, and lining the bottom with parchment paper. Lightly oil a large bowl (for your dough to rise in), and set aside.

In a small bowl, mix the warmed milk with 1 tbsp granulated sugar. Sprinkle the active yeast on top. If it doesn’t look foamy within 5-10 minutes, something’s not right with the yeast … just start over again 🙂

In the bowl of an electric mixer, combine flour, sugar(s), salt and spices and mix with the paddle attachment to combine. Add oil, yeast-milk mixture, and eggs. Beat on low speed until combined. Add the pumpkin purée and beat on medium speed for about 2 minutes. Switch to the dough hook, and knead (speed 2 for KitchenAid) for 20 minutes. At this point, the dough should be well developed in its gluten in that it forms a ball, but it’s still soft and slightly sticky.

Transfer the dough into the oiled large bowl. Cover with plastic wrap and allow to rise in a warm, draft-free place for 2 hours until doubled.

Prepare the apples

Slice the apples with a mandolin or by hand, and squeeze a bit of lemon or orange juice on top to prevent oxidation. It’ll brown in the oven anyways, but let’s keep it from browning for now.


Punch down the dough (this is my favourite part of the process). Add in craisins if desired, and give it a knead to distribute evenly.

Take about 2/3 of the dough and shape into a rough circle. You can either flour a surface and roll out the dough into an approximate circular shape 10-inch in diameter, or just do what I did and sort of pizza-style shape it/press it into the tart pan. Just make sure it’s even, as best you can.

Next, spread the softened butter evenly on top of the dough with an offset spatula. Sprinkle the cinnamon-sugar mixture, as much as you desire (I used about half the amount I prepared).

With the remainder of the 1/3 of the dough, you can do what I did and place it into a random small loaf pan; repeat the buttering and cinnamon sugar sprinkling. I considered this as just extra dough. Do what you please with it 🙂

Arrange the apple slices in an aesthetically pleasing way on top of the dough, ensuring it’s not too wet from the lemon juice/orange juice.

Cover the pans with plastic wrap and allow to rise for 1 hour in a warm place.

Bake them off:

Preheat the oven to 350°F 15 minutes before you’re ready to bake them. Bake  for 35-40 minutes or the bread is puffed and golden. Because the apples are quite moist and are on top of the bread, it makes it trickier to tell when it’s done– just look at the side of the bread; toothpick test also lets you know how set the crumb is inside. If the bread is golden brown, that’s a good indication that it’s all ready.

Remove the pan from the oven and onto a cooling rack. Drizzle with honey while it’s still warm, and sprinkle with pearl sugar if desired.

Serve while still warm!




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