It is only October and I have already made three batches of this bread this Fall! Does that tell you how much I love it? This is the moistest pumpkin bread I have ever made. I was given the base for this recipe about 20 years ago (I must have been 5 – hahahaha)! I loved it then but made several changes and additions to make it the yummiest. The original recipe did not have nutmeg, apple cider, pecans or raisins. It was simply a delicious, moist pumpkin bread. I just never leave well enough alone. Messing around with recipes is actually fun for me. Some people love to shop. Some love to exercise. Some like to play sports. I am NOT like ANY of those people. I like to play with my food
You can change this recipe up a little by changing your add-ins. My favorite is simply with mini chocolate chips. Pumpkin and chocolate go so well together! I also like it with just pecans and then topped with a streusel topping. Well… I also like it with craisins and pecans. You see my dilemma? I have to keep making batches so I can have it every way! In fact, because this recipe makes two loaves, this time I split the batter into two bowls and made one loaf with chocolate chips and the other with craisins and pecans.
OK – You get the idea. It’s just awesome no matter what you decide to put in it. Add whatever you like and make it your own!
Apple Cider Pumpkin Bread
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1 15-oz can pumpkin (not pie mix)
- 2/3 cup apple cider (or use apple juice)
- 1 cup chopped pecans
- 1 cup raisins
Preheat oven to 350 degrees. Grease and lightly flour two 9×5 inch loaf pans. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and clove. (I don’t always sift – this recipe works if you put these ingredients in a bowl and whisk them together. I’m all about a shortcut.) Set aside.
In a large mixing bowl, beat the sugar and oil until well combined. Add the eggs, one at a time, beating after each addition. Add the flour mixture and beat until incorporated.
Alternating, add a little of the canned pumpkin and a little of the apple cider, beating well after each addition. (Add a third of each at a time.)
Stir in the pecans and raisins (or mix-ins of choice).
Divide the batter evenly between the two prepared loaf pans. (If your loaf pans are different sizes, just fill them 2/3 full.)
Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a cooling rack for 30 minutes. Remove from pans.
At this point you must force yourself not to eat an entire loaf while it is warm. Try… I don’t think you can do it. But that’s OK. There is a second loaf
- Add mini chocolate chips instead of the pecans and raisins.
- Replace the raisins with craisins.
- Replace pecans with walnuts.
- Top batter with streusel topping before baking.
- 1/3 cup all-purpose flour
- 2 tablespoons rolled oats
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 stick (1/4 cup) butter, cut into cubes, room temperature
- 1/2 cup chopped pecans
Combine all ingredients (except pecans) with your fingers until the topping resembles coarse crumbs. Stir in the pecans.