Pumpkin-Apple Cider Bread recipe

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Ingredients

3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 tablespoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons baking soda
1 ½ teaspoons salt
3 cups white sugar
1 (15 ounce) can pure pumpkin (such as Libby's®)
1 cup vegetable oil
4 large eggs
½ cup apple cider
1 cup sweetened dried cranberries

Nutrition Info

329.5 calories
carbohydrate: 52.9 g
cholesterol: 37.2 mg
fat: 12.3 g
fiber: 1.8 g
protein: 3.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 367.8 mg
sugar: 36.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

  2. Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.

  3. Combine sugar, pumpkin, vegetable oil, eggs, and apple cider in a large mixing bowl, beat with an electric mixer until just blended. Add pumpkin mixture to flour mixture, stir until just moistened. Fold in cranberries. Spoon batter into the prepared loaf pans.

  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.

Recipe Yield

2 9x5-inch loaves

Recipe Note

Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies, and even pumpkin-shaped cakes are always looked forward to by my friends, family, and co-workers. This apple cider-pumpkin bread is great for snacks, dessert, or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off to eat as is.

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