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Pumpkin Bread with Apple Cider

  • Author: Savannah
  • Total Time: 40–45 minutes
  • Yield: 10–12 servings 1x
  • Diet: Vegetarian

Description

A cozy, fall-inspired pumpkin bread infused with warm spices and reduced apple cider for extra depth and natural sweetness. This loaf comes out moist, fragrant, and perfect for breakfast, dessert, or gifting. You can keep it classic, turn it into apple cider pumpkin muffins, or easily adapt it into a gluten-free apple cider bread or a healthy pumpkin bread with apple cider using the notes below. Simple, seasonal, and irresistibly soft!

Ingredients

Scale

🛒 Ingredients (for one standard 9×5 loaf):

For the Bread:

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon nutmeg

  • ¼ teaspoon cloves

  • ¼ teaspoon ginger

  • 1 cup pumpkin purée

  • ½ cup reduced apple cider*

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • 2 large eggs

  • ½ cup vegetable oil (or melted butter)

  • 1 teaspoon vanilla extract

*To reduce: simmer 1 cup apple cider until it becomes ½ cup for stronger flavor.

Optional Add-Ins:

  • ½ cup chopped walnuts or pecans

  • ½ cup mini chocolate chips

  • 1 small apple, diced (for pumpkin apple bread variation)

For the Apple Cider Glaze (optional):

  • 1 cup powdered sugar

  • 1–2 tablespoons apple cider

  • Pinch cinnamon

Instructions

📝 Instructions:

Step 1: Prepare Pan & Apple Cider

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment.
Simmer 1 cup apple cider until it reduces to ½ cup; cool slightly.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Step 3: Combine Wet Ingredients

In a large bowl, whisk pumpkin purée, reduced apple cider, sugars, eggs, oil, and vanilla until smooth.

Step 4: Make the Batter

Add dry ingredients to wet and mix gently until just combined. Fold in any add-ins.

Step 5: Bake

Pour batter into the pan and bake 50–60 minutes, or until a toothpick comes out clean.
Cool 10 minutes in the pan, then transfer to a rack.

Step 6: Glaze (Optional)

 

Whisk powdered sugar with apple cider until pourable. Drizzle over cooled bread.

Notes

  • Healthy Version: Substitute half the oil with applesauce, reduce sugar to ¾ cup, and use whole-wheat pastry flour.
  • Gluten-Free Pumpkin Apple Bread: Use a 1:1 gluten-free flour blend and add 1 extra tablespoon of apple cider for moisture.
  • Apple Cider Pumpkin Muffins: Divide batter into a 12-cup muffin tin. Bake 18–22 minutes.
  • Stronger Apple Flavor: Add ½ teaspoon apple extract or mix ¼ cup finely diced apples into the batter.
  • Storage: Keeps 4 days at room temp or freezes beautifully for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 35–40 minutes
  • Category: Dessert / Quick Bread
  • Method: Baked
  • Cuisine: American

Find it online: https://www.eminentrecipes.com/pumpkin-bread-with-apple-cider/