Apple Cider Pumpkin Bread

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

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.

Streusel Topping:

  • 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.

Sweetest Blessings!


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