Preheat oven to 375 degrees. Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray or lining with parchment paper for easy removal.
In large mixing bowl, whisk together flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
Stir together pumpkin puree, apple cider, oil, maple syrup, vinegar and vanilla extract in separate bowl. Add to flour mixture and stir until batter is smooth. Fold in diced apples.
Scoop batter into prepared loaf pan {batter will be thick}. Spread out batter evenly.
Bake bread 55-60 minutes or until toothpick inserted in center comes out clean and edges are golden brown.
Let pumpkin apple bread cool in pan 10 minutes. Invert onto cooling rack to cool completely. Slice and serve.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/11/gluten-free-vegan-pumpkin-apple-bread.html