Mary Berry Coffee Cake is a classic apple and sultana cake made with softened butter, caster sugar, eggs, and self-raising flour, complemented by cinnamon and baking powder. This easy recipe is ready in just over an hour and yields 8-10 servings of moist, flavorful cake. With a dusting of icing sugar, it’s perfect for family gatherings or afternoon tea.

The texture is tender, thanks to the combination of cooking apples and sultanas, with optional walnuts adding a pleasant crunch. Back in Charleston, my love for baking grew as I mixed ingredients while perched on a stool in my mom’s kitchen—this cake reminds me of those joyful moments.

Table of Contents

• Why is Mary Berry Apple And Sultana Cake Recipe so popular?
• What ingredients do you need for Mary Berry Apple And Sultana Cake Recipe?
• How do you make Mary Berry Apple And Sultana Cake Recipe step by step?
• Frequently Asked Questions About Mary Berry Apple And Sultana Cake Recipe
• How do you store and reheat Mary Berry Apple And Sultana Cake?
• What should you serve with Mary Berry Apple And Sultana Cake?

Why is Mary Berry Apple And Sultana Cake Recipe so popular?

Mary Berry Apple And Sultana Cake Recipe is popular because of its delightful flavor, moist texture, and versatile ingredients. This cake brings together the natural sweetness of apples with the chewiness of sultanas for a well-rounded treat.

• Apples and sultanas keep the cake moist and bursting with natural sweetness.
• Easy to Bake: Straightforward steps make it approachable for beginner and seasoned bakers alike.
• Perfect for Any Occasion: Whether it’s tea time or a celebration, this cake fits the bill.
• Customizable: Optional walnuts let you tailor the cake to suit your taste.

What ingredients do you need for Mary Berry Apple And Sultana Cake Recipe?

You’ll need staple pantry items and fresh produce to make Mary Berry Apple And Sultana Cake Recipe. These ingredients create its signature flavor and soft texture.

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 300g cooking apples, peeled, cored, and chopped
• 100g sultanas
• 50g walnuts, chopped (optional)
• 2 tbsp milk
• Icing sugar for dusting

The cooking apples provide moisture and a subtle tartness, balancing the sweetness of the sultanas perfectly.

How do you make Mary Berry Apple And Sultana Cake Recipe step by step?

This recipe is straightforward and ensures consistent results every time. Follow these steps to create the perfect apple and sultana cake.

Step 1 — Preheat Your Oven

Preheat the oven to 180°C (350°F) and grease a 9-inch round cake tin.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

You might also enjoy our triple berry icebox cake.

Step 3 — Incorporate Eggs

Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.

Step 4 — Fold in Dry Ingredients

Sift the self-raising flour, baking powder, and ground cinnamon, then fold them gently into the mixture.

Step 5 — Add Apples, Sultanas, and Walnuts

Stir in the chopped apples, sultanas, and optional walnuts for texture and flavor.

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Step 6 — Adjust Consistency

Add the milk to loosen the mixture slightly, ensuring everything is evenly combined.

Step 7 — Bake

Pour the batter into the prepared cake tin. Smooth out the top with a spatula and bake for 45-50 minutes, or until a skewer inserted in the center comes out clean.

For more ideas, check out our summer berry poke cake.

Step 8 — Cool and Serve

Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once chilled, dust with icing sugar before serving.

Frequently Asked Questions About Mary Berry Apple And Sultana Cake Recipe

Can I substitute the sultanas with other dried fruits?

Yes, you can use raisins or chopped dried apricots as a substitute for sultanas. The texture will remain consistent.

Can I make this recipe gluten-free?

Yes, use gluten-free self-raising flour and double-check other ingredients for hidden gluten sources.

How long does this cake stay fresh?

The cake stays fresh for up to 3 days when stored in an airtight container at room temperature.

Can I make this cake without walnuts?

Absolutely! Leaving out the walnuts will not affect the overall texture or flavor of the cake.

Looking for something similar? Try our mary berry’s no-bake vanilla cheesecake recipe.

Can I freeze this cake?

Yes, freeze the fully cooled cake. Wrap it tightly in plastic wrap and store it for up to 3 months.

How do you store and reheat Mary Berry Apple And Sultana Cake?

Storing and reheating this cake is simple. Follow these easy steps to preserve freshness.

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly with plastic wrap and refrigerate for up to a week or freeze for up to 3 months.

To reheat, let the cake thaw to room temperature if frozen. Warm slices in the microwave for 10-15 seconds or in a preheated oven at 150°C (300°F) for 5-7 minutes.

What should you serve with Mary Berry Apple And Sultana Cake?

This versatile cake pairs beautifully with various accompaniments. Here are a few suggestions:

• Vanilla Ice Cream: The cold creaminess complements the warm, spiced cake.
• Custard: Thick custard adds a creamy texture that balances the cake’s sweetness.
• Fresh Apple Slices: Serve alongside for a light and refreshing touch.
• Hot Tea or Coffee: A mug of your favorite beverage enhances the cozy cake experience.

Autumn pumpkin bread recipe is a moist, flavorful loaf made from mashed ripe bananas, pumpkin puree, and warm spices like cinnamon and nutmeg. Ready in just over an hour, this recipe produces 8-10 slices perfect for breakfast or a snack. With optional add-ins like chocolate chips and nuts, it’s a great way to embrace fall flavors in your kitchen.

There’s something about the aroma of pumpkin and banana wafting through the air that feels like a warm hug to your senses. I first fell in love with this combo on a whim when I had leftover pumpkin puree and overripe bananas—and it ended up being one of my favorite baking “accidents.” Those serendipitous moments seem to make the best recipes, don’t they?

Table of Contents

• Why is Pumpkin Banana Bread so special?
• What ingredients do you need for Pumpkin Banana Bread?
• How do you make Pumpkin Banana Bread step by step?
• Frequently Asked Questions About Pumpkin Banana Bread
• Easy Ingredient Swaps for This Recipe
• Expert Tips for Perfect Pumpkin Banana Bread
• What to Serve with Pumpkin Banana Bread
• How to Store and Reheat Pumpkin Banana Bread

Why is Pumpkin Banana Bread so special?

Pumpkin Banana Bread stands out for its unique blend of flavors, combining the earthy sweetness of pumpkin with the rich, fruity notes of ripe bananas. Its moist texture and warm spices make it a cozy baking favorite during the fall season.

• Moist Texture: The bananas and pumpkin puree ensure every bite is tender and rich without being dense.
• Seasonal Flavor: Warm spices like cinnamon and nutmeg bring out the best of fall baking vibes.
• Customizable: Add-ins like chocolate chips or nuts can take this bread to the next level.
• Simple Preparation: With just a few basic steps, this recipe is approachable even for beginner bakers.

What ingredients do you need for Pumpkin Banana Bread?

This recipe uses everyday pantry staples along with ripe bananas and canned pumpkin puree to create an easy yet deeply flavorful loaf.

• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)
• 1/2 cup chocolate chips (optional)

The combination of canned pumpkin puree and bananas is key to the bread’s moist texture and natural sweetness, so don’t skimp on these ingredients!

How do you make Pumpkin Banana Bread step by step?

Making Pumpkin Banana Bread is straightforward. Start by mixing your wet ingredients, fold in your dry components, and bake until golden and fragrant.

Step 1 — Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

You might also enjoy our pumpkin bread pudding recipe.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, combine mashed bananas, pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until smooth and well-blended.

Step 3 — Mix Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step ensures even distribution of the leavening agents and spices.

Step 4 — Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this may affect the bread’s texture.

Step 5 — Add Optional Mix-Ins

If desired, fold in chopped nuts and chocolate chips for added texture and flavor.

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For more ideas, check out our sourdough pumpkin bread.

Step 6 — Pour and Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7 — Cool and Serve

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Frequently Asked Questions About Pumpkin Banana Bread

Can I use fresh pumpkin instead of canned?

Yes, you can substitute canned pumpkin puree with homemade puree. Just make sure it has a similar thick consistency to avoid altering the texture of the bread.

How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs. If it looks wet, it needs more baking time.

Looking for something similar? Try our pumpkin sourdough artisan bread.

Can I freeze Pumpkin Banana Bread?

Yes, let the bread cool completely, then wrap it tightly in plastic wrap and foil. Store in the freezer for up to 3 months.

What’s the best way to store leftovers?

Keep the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I make this bread gluten-free?

Yes, you can use a 1:1 gluten-free baking flour blend. Be sure to check the instructions on your specific blend for best results.

Easy Ingredient Swaps for This Recipe

If you’re missing an ingredient, here are some simple swaps to consider:

• Vegetable Oil: Swap with melted coconut oil or unsweetened applesauce for a slightly healthier alternative.
• Brown Sugar: Replace with coconut sugar or maple syrup for a lightly different sweetness profile.
• Chocolate Chips: Use dried cranberries or raisins for a fruitier touch.

Expert Tips for Perfect Pumpkin Banana Bread

• Don’t overmix: Stir the batter just until combined to maintain the bread’s soft texture.
• Use ripe bananas: Overripe bananas with brown spots are sweeter and mash more easily into the batter.
• Line your pan: Parchment paper makes it so much easier to lift the loaf out without breaking it apart.
• Let it cool: Allow the bread to cool completely for clean slices and to lock in flavors.

What to Serve with Pumpkin Banana Bread

• Butter or Cream Cheese Spread: A pat of butter enhances the bread’s rich flavor, while cream cheese adds a tangy contrast.
• Warm Beverages: Pair with coffee, tea, or a spiced latte to complement the fall flavors.
• Fruit Compote: A spoonful of warm apple or pear compote makes a delightful topping.
• Yogurt and Honey: Add a slice to a breakfast plate with Greek yogurt and a drizzle of honey for a balanced start to your day.

How to Store and Reheat Pumpkin Banana Bread

To store, place the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze slices individually wrapped in plastic and foil.

To reheat, pop a slice in the microwave for 10-15 seconds or toast it lightly in an oven at 300°F. This freshens up the texture and brings back its delicious aroma.

Why is Pumpkin Praline Bread Pudding Recipe for Thanksgiving special?

This dessert stands out because it combines the rich, spiced flavors of pumpkin with the crunch of pecans and the sweetness of a maple drizzle. It’s the perfect balance of textures and warmth for a Thanksgiving feast.

• Seasonal appeal: The pumpkin and spices are a perfect match for fall celebrations.
• Texture heaven: Creamy custard-soaked bread contrasts beautifully with crunchy pecans.
• Easy to make: With simple ingredients and just 20 minutes of prep, this dish is beginner-friendly.
• Versatile dessert: Whether served warm or at room temperature, it’s always a hit at gatherings.

What ingredients do you need for Pumpkin Praline Bread Pudding Recipe for Thanksgiving?

This recipe uses pantry staples combined with festive ingredients to create a flavorful dessert. Here’s everything you’ll need:

• 4 cups of cubed challah or brioche bread
• 2 cups of pumpkin puree
• 2 cups of milk
• 1 cup of heavy cream
• 3 large eggs
• 1 cup of brown sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of salt
• 1 cup of chopped pecans
• 1/2 cup of maple syrup

The key ingredient here is the pumpkin puree, which brings a creamy texture and earthy sweetness to the bread pudding. Combined with the warm spices, it creates the signature holiday flavor everyone craves.

How do you make Pumpkin Praline Bread Pudding Recipe for Thanksgiving step by step?

This recipe comes together in a few simple steps. Follow the instructions below for a foolproof dessert!

Step 1 — Prepare the oven

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.

Step 2 — Make the custard

In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.

Step 3 — Combine bread and custard

Add the cubed challah or brioche bread to the custard mixture. Gently fold until the bread is evenly coated and soaked through.

You might also enjoy our pumpkin bread pudding recipe.

Step 4 — Add pecans

Stir in the chopped pecans, ensuring they are evenly distributed throughout the mixture.

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Step 5 — Arrange and drizzle

Pour the bread mixture into the prepared baking dish, spreading it out evenly. Drizzle the maple syrup over the top.

Step 6 — Bake

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.

Step 7 — Cool and serve

Remove the dish from the oven and let it cool slightly for 10-15 minutes before serving.

Frequently Asked Questions About Pumpkin Praline Bread Pudding Recipe for Thanksgiving

Can I make this recipe ahead of time?

Yes, you can prepare the bread pudding up to a day in advance. Store it in the refrigerator and bake just before serving.

How can I prevent sogginess in my bread pudding?

Use day-old or slightly stale bread to soak up the custard better, ensuring the texture isn’t overly soggy.

For more ideas, check out our sourdough pumpkin bread.

Can I freeze leftovers?

Yes, you can freeze this dish. Wrap it tightly in plastic wrap and foil, and store it for up to 3 months. Thaw overnight before reheating.

What’s the best way to reheat it?

Reheat the bread pudding in a 325°F (160°C) oven for 15-20 minutes until warmed through.

Can I make this dairy-free?

Swap the milk and heavy cream for non-dairy alternatives like almond milk and coconut cream for a dairy-free version.

Common Mistakes to Avoid

Over-soaking the bread: Let the bread soak just enough to absorb the custard without falling apart.

Under-baking: Ensure the bread pudding is fully set in the center by checking with a toothpick or knife.

Skipping the grease: Always grease your baking dish to prevent sticking and make cleanup easier.

Looking for something similar? Try our pumpkin sourdough artisan bread.

Easy Ingredient Swaps and Substitutions

Challah or brioche replacement: Use sourdough or French bread if you don’t have challah or brioche.

Nut-free option: Skip the pecans or replace them with sunflower seeds for a crunch without nuts.

Dairy-free versions: Opt for almond milk and coconut cream to replace the milk and heavy cream.

How to Store and Reheat Pumpkin Praline Bread Pudding

Store leftovers in an airtight container in the fridge for up to 4 days. For best results, reheat in the oven at 325°F (160°C) until warmed through, about 15-20 minutes. Avoid microwaving, as it can make the texture uneven.

To freeze, wrap the bread pudding tightly in both plastic wrap and foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Why Are Paula Deen Pumpkin Bars So Popular?

Paula Deen Pumpkin Bars with Cream Cheese Frosting are popular because they combine moist pumpkin spice flavors with a rich, creamy topping. This fuss-free dessert is easy to make and feeds a crowd, making it perfect for gatherings.

• Aromatic spices: Cinnamon, nutmeg, and ginger create a warm, inviting flavor profile that screams autumn.
• Perfect texture: The bars are moist but firm enough to hold their shape when sliced.
• Easy frosting: The cream cheese frosting is smooth, spreadable, and balances the sweet spiced base beautifully.
• Batch-friendly: Makes 24 bars, ideal for sharing or meal prep.

What Ingredients Do You Need for Paula Deen Pumpkin Bars?

To make these pumpkin bars, you’ll need pantry staples like sugars, spices, and pumpkin puree, plus a few fresh items for the cream cheese frosting. Each ingredient works together to create a harmonious dessert.

• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 can (15 oz) pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

The star ingredient, pumpkin puree, gives the bars their signature flavor and moistness. Meanwhile, the cream cheese brings tangy richness to the frosting.

How Do You Make Paula Deen Pumpkin Bars Step by Step?

Making these pumpkin bars is straightforward with minimal prep time. Follow these steps to whip up a batch of these irresistible treats.

Step 1 — Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 15×10-inch jelly roll pan to prevent sticking.

Step 2 — Mix the Wet Ingredients

In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

You might also enjoy our soft pumpkin cookies with cream.

Step 3 — Add Eggs and Pumpkin

Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree until smooth.

Step 4 — Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

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Step 5 — Bake

Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.

Step 6 — Make the Frosting

In a medium bowl, beat the softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar, then mix in milk and vanilla extract for a creamy consistency.

Step 7 — Assemble

Spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into squares and serve.

For more ideas, check out our pumpkin cupcakes with cinnamon cream.

Frequently Asked Questions About Paula Deen Pumpkin Bars

Can I use fresh pumpkin instead of canned?

Yes, but make sure to puree and strain it to match the consistency of canned pumpkin.

How should I store these bars?

Store them in an airtight container in the refrigerator for up to 5 days.

Can I freeze these bars?

Yes, freeze the unfrosted bars for up to 3 months. Frost after thawing for best results.

What if I don’t have a jelly roll pan?

You can use a 9×13-inch pan, but the baking time may need to be adjusted slightly.

Can I add nuts or raisins to the recipe?

Yes, feel free to fold 1/2 cup of chopped nuts or raisins into the batter for added texture.

Looking for something similar? Try our swirled pumpkin cream cheese muffins.

How to Store and Reheat Paula Deen Pumpkin Bars

Proper storage is key to keeping these bars moist and flavorful for days. Follow these tips for the best results.

Refrigerate any leftover bars in an airtight container for up to five days. Bring them to room temperature before serving, or enjoy them chilled straight from the fridge.

For longer storage, freeze the unfrosted bars in a single layer wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge, then frost and serve as desired.

Serving Ideas for Pumpkin Bars

These pumpkin bars are versatile and pair beautifully with various accompaniments. Here are some ideas:

• Hot coffee: The warm spices in the bars complement the bold flavors of coffee.
• Vanilla ice cream: A scoop adds a creamy, cold contrast to the bars’ soft texture.
• Whipped cream: Light and airy, whipped cream enhances the creamy frosting without overpowering it.
• Chai tea: The spiced flavors of chai mirror the warm notes in the dessert.