cider pumpkin bread

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~ cider pumpkin bread ~

This is a little something I dreamed up the other morning when I woke up to frost on the windows. I turned on the fire place for the first time this season and got to work in the kitchen.

The addition of real orchard apple cider and maple extract make this moist bread even more irresistible than usual. Jeff and Gracie slice it off the loaf in thick slabs to enjoy with their tea or as part of breakfast. I slathered whipped cream cheese on the slice above and sprinkled it with walnuts for Gracie’s after school snack and she kept telling me how good it was.

~preheat oven to 350 degrees F.~

15 oz. canned, pure pumpkin

4 eggs

1 cup canola oil

2/3 cup tart, orchard cider

2 cups dark brown sugar

1 cup white sugar

3 and 1/2 cups flour

2 teaspoons baking soda

1 and 1/2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon ginger

1 teaspoon pure vanilla extract

1 teaspoon maple extract

  1. Grease and flour two large loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, cider, sugars and extracts until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, pie spice, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  2. Bake for about 50-60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


Happy Teatime Tuesday!


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  10 comments for “cider pumpkin bread

  1. September 27, 2011 at 9:21 am

    looks yummy!!

    • Melissa
      September 27, 2011 at 9:28 am

      It is! The hubby and daughter girl demolished the two loaves I made…time to make more! 🙂

  2. Heidi
    September 29, 2011 at 1:18 pm

    Your dreams are gooooood 🙂 I will send you my address to make it easier for you to share… LOL!

    • Melissa
      September 29, 2011 at 2:04 pm

      hee hee 🙂

  3. Dina
    October 2, 2012 at 7:08 pm

    Melissa, this looks soo yummy, is there something I could use instead of ‘canola’ oil? and all I have in the house is pure maple syrup & maple sugar, will eighter of those work?
    Thanks so much for all of your posts,

    • Melissa
      October 2, 2012 at 7:22 pm

      Hi Dina! sure, you could certainly use light olive oil if you like. Pure maple syrup is perfect. xoxo

      • Dina
        October 3, 2012 at 1:06 am

        Thanks Melissa, That is great news. Should I use more than 1 tsp of maple syrup? or would that throw off the balance? XXXs

        • Melissa
          October 3, 2012 at 7:09 am

          you just don’t want it to be too wet. 😉

          • Dina
            November 19, 2012 at 4:40 pm

            took out 1/2 cup of white sugar and replaced it with Maple Sugar… Yummm

          • Melissa
            November 19, 2012 at 5:08 pm

            ooh! yummy! thanks for visiting Dina 🙂

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