Pumpkin Cider Bread


Pumpkin Cider Bread

Just in time for the holiday seasons, this cider pumpkin bread will melt in your mouth and have you wanting to go back for more.

Written and photographed by Tess Jewell-Larsen

It’s been awhile since I made a cider recipe… actually it’s been a few months since I did anything related to cider. I’m sorry for that. Things have just been really busy and so I’ve take a so-called ‘cider sabbatical.’ Anyway, I’m back now! Although I will warn you the cider recipes might not be weekly.

Today I couldn’t help but make pumpkin bread out of my leftover pumpkin puree that I made to make pumpkin pies for Thanksgiving. And last night I opened a bottle of medium sweet Welsh cider to test it out—some English friends gave it to me to try—and I thought it would be a perfect addition to my pumpkin bread. So wha-la! Pumpkin Cider Bread.

Hope you enjoy!

Pumpkin Cider Bread

1 1/2 cups all-purpose flour
1/2 tsp salt
1 cup sugar
2 tsp baking powder
1 1/4 pumpkin puree*
1/2 cup olive oil
2 eggs, beaten
1/4 cup cider (used Medium sweet Welsh cider)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ginger

*To make pumpkin puree cut a pie pumpkin or a butternut squash in half, and bake at 350F(176C) for about 45 to 50 minutes or until soft. Let cool and then scoop out of the skin into a bowl. Puree with a mixer.

Preheat oven to 350F (176C). Grease 9×5-baking tin and then flour lightly.

In a small bowl sift together flour, salt, baking powder and sugar.

In a medium-large sized bowl mix together pumpkin puree, olive oil, eggs, cider, cinnamon, nutmeg, allspice and ginger.

Add dry mixture to wet, gently mixing it in. Do not over mix.

Bake for 50 to 60 minutes or until a toothpick comes clean.

Take out of pan and let cool on a cooling rack.