Cider Pumpkin Bread Recipe

Cider Pumpkin Bread

It’s October and I found this Cider Pumpkin Bread in one of my cookbook (Pillsbury Simply from Scratch; Scrumptious, Easy Recipes; 1986).  Well, soon it will be PUMPKIN season, so there is no better time to try out this recipe, who knows, you might like it!!

Cider Pumpkin Bread Recipe

Cider Pumpkin Bread

1 cup firmly packed brown sugar

1 cup canned pumpkin

½ cup oil

½ cup apple cider or apple juice

1 ¾ cups flour

½ cup whole wheat flour

3 tsp. baking powder

 1 ½ tsp. cinnamon

½ cup chopped nuts

½ cup raisins


Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well.  Add flour, whole wheat flour, baking powder and cinnamon; stirring just until moistened.  Stir in nuts and raisins.  Pour into prepared pan.

Bake at 350 F. for 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.   1 loaf

(Recipe for the Cider Pumpkin Bread recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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