Apple Cider Pumpkin Bread
Apple Cider Pumpkin Bread is like taking a big bite of Autumn. Not like chewing on dried leaves, mind you. I mean it in a really good way! It has all of the flavors of the season, is what I should say;-) Apples, pumpkin, along with a hint of spice. This is a super moist and sweet bread that is great for dessert or with coffee. Oooh… you can put a scoop of vanilla ice cream on it and it would be heavenly.
Quick Bread Batter
This batter is your typical quick bread. No big twists or surprises! Put all of the dry ingredients in one bowl, then mix the wet ingredients and brown sugar in another bowl. Gradually add the dry ingredients to the wet. Once they are well combined, the batter can be poured into a greased loaf pan.
Nutty Topping or Not?
To make the Nutty Topping, simply put all of the ingredients in a small bowl and mix until well combined. Sprinkle the mixture evenly on top of the Apple Cider Pumpkin Bread batter and it is ready to bake! The Nutty Topping will brown a bit and the nuts will become candied while baking. It is a delicious contrast to the moist bread. Super yummy!
Substitutions & Variations
As much as I love the nutty topping for added flavor and crunch, you can leave it out if needed. You can always substitute the nut free version of my Crisp Topping from my Apple Crisp recipe if you’d like. This recipe can also be made egg free by substituting Vegan Eggs.
Apple Cider Pumpkin Bread
Ingredients
- 2 cups Gluten Free Flour Blend with xanthan gum (I use Bob’s Red Mill 1 to 1 baking flour)
- 1 tsp Salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup light brown sugar
- ⅓ cup canola/coconut oil or butter melted
- ¾ cup hard or sparkling apple cider (at room temperature)
- 2 large eggs (sub Vegan Eggs if needed)
- 1 cup canned 100% pumpkin
Nutty Topping
- ½ cup chopped pecans
- 4 tsp sugar
- ½ tsp cinnamon
- 1 tbsp melted butter/canola or coconut oil
Instructions
Apple Cider Pumpkin Bread
- Preheat oven to 350 degrees
- In a medium bowl combine flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon and set aside.
- In a large bowl blend the remaining ingredients (from sugar to pumpkin).
- Gradually add the flour mixture until combined.
- Pour the batter into a well-greased loaf pan.
- Sprinkle Nutty Topping evenly on top.
- Bake for 1 hour and 10 minutes. You may need to put aluminum foil over it to prevent too much browning part way through the baking time. Let cool and enjoy with vanilla ice cream… or by itself:-)
Nutty Topping
- Place all ingredients in a small bowl.
- Mix until well combined.
Do you have to uae gluten-free flour.
Hi Jennifer! I haven’t used conventional flour with this recipe in over a decade, but I recall that it did work “back in the day” very well. Please let me know how it turns out if you give it a try:-)
I love this recipe! It’s absolutely fantastic! Is there any way you can create a link for Pinterest so I can keep it there? I don’t see a link from your site on my phone for that…
Hi Vania! I am so happy to hear that you like the Apple Cider Pumpkin Bread so much. It is one of my fall favorites as well. Here is a link to my post for it on Pinterest https://pin.it/5fGbNUe Enjoy!
Your site is awesome.. thank you.
Thank you Suzanne!