My Familys Pumpkin Cider Bread Recipes

PUMPKIN-APPLE CIDER BREAD

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.

MY FAMILY'S PUMPKIN-CIDER BREAD

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.

AUTUMN PUMPKIN APPLE CIDER BREAD

Steps:

• 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 purée, 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.

PUMPKIN BREAD RECIPE

Steps:

• Heat oven to 350ºF.
• Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside.
• Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

PUMPKIN CIDER BREAD

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.