It’s not Autumn, but I made this for breakfast today! Yum!
Autumn Pumpkin Apple Cider Bread
- 1 cup apple cider
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil
- ¾ cup light brown sugar, firmly packed
- 2 tablespoons freshly grated orange zest
- 2 cups all-purpose flour
- 2 teaspoons double-acting baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground mace
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ½ cup chopped walnuts
Preheat oven to 350°.
In saucepan, boil cider until it’s reduced to about 1/4 cup; let it cool.
In bowl, whisk together well pumpkin puree, eggs, oil, brown sugar, zest, and cider.
In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
Add the walnuts; stir batter just until combined.
Pour batter to a well-buttered 8 1/2″ x 4 1/2″ loaf pan.
Bake in middle of oven 1 hour, or until a tester comes out clean.
Let bread cool in the pan.
“This is so easy to make! This bread is just perfect for Autumn.The cider and pumpkin combine wonderfully!”
Start to Finish Time:
A serving is 10 ounces.
Per Serving: 255 Calories; 10g Fat; 1g Sat Fat; 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 256mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
– Start to finish: 15 Minutes