Cider Pumpkin Bread
Very moist, flavorful bread. The apple cider gives it a nice flavor. I subbed dried cranberries for the raisins and for the nuts, I used chopped pine nuts. Thanks for this nice addition to my fall repertoire.
canne pumpkin purée
Heat oven to 350℉ (180℃).
Grease and flour bottom only of 9x5-inch loaf pan.
In large bowl, combine brown sugar, pumpkin, oil, apple cider, and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Add all purpose flour, whole wheat flour, baking powder and cinnamon; stir just until moistened.
Stir in nuts and raisins.
Pour into greased and floured pan.
Bake at 350℉ (180℃) F or 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Remove from pan; cool completely.
Wrap tightly and store in refrigerator.