Autumn Pumpkin Apple Cider Bread Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Steps:

• In a large bowl, combine the first seven ingredients. In another large bowl, whisk the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples and raisins. Transfer to two greased 9x5-in. loaf pans., For topping, in a small bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each loaf., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• 1. Cream the wet ingredients all together
• 2. Sift the dry ingredients together including the Instant Hot Apple Cider Drink Mix
• 3. Add the dry ingredients to the wet ingredients and beat for 2 minutes. Stir in the pumpkin seeds and craisins.
• 4. Pour batter into 9 greased mini loaf pans or two 9X5 loaf pans. (I spray some Pam in each pan but you can use whatever you like to grease them) Bake at 350 for about 45 minutes for the mini pans and 1 hour for the larger loaf pans. Use a cake tester or toothpick to test for doneness.
• 5. Mix the powdered sugar and milk into a thick consistancy and drizzle over the loaves and top with a few pumpkin seeds and craisins. Omit this step if your plan on freezing for future use and add it later when you are ready to serve. This recipe freezes well and I usually double wrap each loaf.
• 6. NOTE: you can add any kind of nuts or dried fruits in lieu of the pumpkin seeds and craisins. I have used chopped pecans and dates, walnuts and raisins, chopped dried mango and pineapple with pecans etc. Use your imagination and have fun!

Steps:

• Heat oven to 350 degrees.
• Butter and flour three 9″ x 4″ loaf pans; or line with parchment paper so that edges overhang.
• Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended.
• Add cane sugar and beat well.
• In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger.
• Stir into the pumpkin mixture and beat well at medium speed for three to four minutes.
• Peel and dice the apples; stir into batter.
• Pour evenly into prepared loaf pans.
• Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean.
• Cool in pans 10 minutes.
• Loosen with sharp knife and invert pans onto baking sheet.
• Serve warm or cool and store. Freezes well.
• 3 Loaves.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
• Sift flour, baking soda, cinnamon, nutmeg, allspice, and salt into a large bowl. Mix in brown sugar, white sugar, oil, pumpkin puree, chocolate chips, apple cider, shredded coconut, water, and eggs until well blended. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool completely before serving.

Steps:

• Preheat oven to 350°F and spray 2 loaf pans with cooking spray.
• Mix together the first 7 dry ingredients in the bowl of an electric mixer; add pumpkin, oil, sugar and eggs. Mix well.
• Add dry ingredients, mix well.
• Mix in nuts and raisins by hand.
• Pour the mixture into prepared loaf pans and bake 50-55 minutes until done. Cool on wire rack for 15 minutes, remove from pans to wire rack and cool completely.
• If glazing, mix glaze ingredients together with a spoon and drizzle over loaves; top with walnuts.

Steps:

• Preheat the oven to 375°F Grease and flour two loaf pans.
• Cream the butter and 1-1/4 cup of the sugar together in a large bowl. Add eggs and cream thoroughly.
• Sift the dry ingredients together. Add them to the egg mixture, alternating with the apple cider. Stir in the chopped apples.
• Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup sugar with 1 tsp cinnamon in a small bowl, and sprinkle it evenly over the batter.
• Bake for 50 to 70 minutes for or until a toothpick inserted in the center comes out clean.

Steps:

• In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, the zest, and the reduced cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace, the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.
• 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.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.