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Cider Pumpkin Bread

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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 servings

Prep

15 min

Cook

65 min

Ready

90 min
Low 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
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1 cup canned pumpkin purée
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½ cup vegetable oil
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½ cup apple cider
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1 each eggs
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1 ¾ cups all-purpose flour
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½ cup whole-wheat flour
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3 teaspoons baking powder
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1 ½ teaspoons cinnamon
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½ cup nuts
chopped
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½ cup raisins, seedless
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Ingredients

Amount Measure Ingredient Features
237 ml brown sugar
firmly packed
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237 ml canned pumpkin purée
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118 ml vegetable oil
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118 ml apple cider
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1 each eggs
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414 ml all-purpose flour
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118 ml whole-wheat flour
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15 ml baking powder
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7.5 ml cinnamon
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118 ml nuts
chopped
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118 ml raisins, seedless
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 22850% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 9mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 10%
Sugars g
Protein 9g
Vitamin A 64% Vitamin C 2%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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