Pumpkin bread is such an iconic staple of Autumn. But what happens when you combine it with its equally famous counterpart, apple cider? When banana bread season is over, you'll still have an easy, unique quickbread to make for holidays, new neighbors, new moms, and anyone else who just needs a little baked love.
My 3 year-old son was so excited after tasting this bread that he started bouncing around the kitchen. He ended up cracking his head on the pantry doorknob. So, I guess it’s pretty good.
Notes
- Spices: You can play around with all the other quintessential fall spices to find your favorite combination. Try adding a ½ teaspoon of ground ginger, or a ¼ teaspoon of nutmeg.
- Apple Choice: You'll need a powerful apple to get the apple flavor to come through. I suggest something quite tart, like a McIntosh or even Granny Smith.
Storage
After the bread is turned out and completely cool, you can wrap it in plastic wrap or tinfoil. It will keep like that for 4-5 days. You can also wrap it tightly in plastic wrap or tin foil and freeze it for a later day. Just let it thaw at room temperature for a few hours.
Related
Looking for other recipes like this? Try these:
Grace Says:
Not sure what to do with leftover pumpkin puree? You can freeze it to save for a later day, or just put it in the fridge and add it to pancakes or waffles the next morning.
📖 Recipe
Pumpkin Apple Bread
Ingredients
- 1 ¾ cups flour
- 3 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice or cloves
- ¾ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ⅔ cup brown sugar
- 1 cup pumpkin puree
- 1 peeled and coarse-grated large apple or 2 small/medium apples. Approximately 1 cup.
- ½ cup melted coconut oil can use olive or avocado oil if needed
- ¼ cup apple cider (optional)
- ⅔ cup chopped nuts (optional)
Instructions
- Preheat the oven to 350℉ and grease a 9x5 loaf pan.
- Combine all the wet ingredients and sugars together in your mixer, and stir on low until blended. In a separate bowl, dry ingredients together, including the nuts if you are using them.
- Pour the dry ingredients into the wet ingredients and stir until just incorporated.
- Pour the batter into a greased 9x5 loaf pan, and bake for approximately 1 hour. I check at 45 mins, and then again every 5-7 minutes until done. A toothpick should come out clean when poked into the middle of the loaf.
- Turn out onto a cooling rack and wait until completely cool before cutting.
Did you make this recipe? Let me know!