Pumpkin Cider Bread

Serves 4 | Finish in 1 1/2 Hours

Two favorite fall ingredients are combined for this winning recipe!


1 cup canned pumpkin puree
2 eggs
1/4 canola oil
3/4 cup light brown sugar, packed
2 Tbsp freshly grated orange zest
2 cups flour
2 tsp double-acting baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup Litehouse® Honey Crisp Apple Cider or,
Litehouse® Fuji Apple Vinaigrette or,
Litehouse® Gala Apple Cider 


In a saucepan, boil the cider until it is reduced to about ¼ cup; cool. In a bowl whisk together well the pumpkin puree, eggs, oil, brown sugar, zest and reduced cider. Into the bowl sift the dry ingredients. Stir until it is just combined…do not over stir. Transfer the batter to a well-buttered 8 ½ x 4 ½ loaf pan and bake the bread in the middle of a preheated 350° oven for 1 hour, or until a tester comes out clean. Let cool in the pan before cutting

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