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.
Yield
12 servingsPrep
15 minCook
65 minReady
90 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 1 | cup |
canned pumpkin purée
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
apple cider
|
*
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | cup |
nuts
chopped |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
canned pumpkin purée
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
apple cider
|
*
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 7.5 | ml |
cinnamon
|
|
| 118 | ml |
nuts
chopped |
|
| 118 | ml |
raisins, seedless
|
|
Directions
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.
