CIDER PUMPKIN BREAD
1 cup firmly packed brown sugar
1 cup canned pumpkin
1/2 cup oil
1/2 cup apple cider or apple juice
1 egg
1 3/4 cups all purpose flour
1/2 cup whole wheat flour
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup chopped nuts
1/2 cup raisins
Heat oven to 350 degrees F. Grease and flour bottom only of 9x5-inch loaf pan.
In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well.
Lightly spoon flour into measuring cup; level off. Add all purpose flour, whole wheat flour, baking powder and cinnamon; stir just until moistened. Stir in nuts and raisins. Pour into greased and floured pan.
Bake at 350 degrees 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.
MAKE-AHEAD TIP:
This bread is best when made the day before serving it. Wrap the loaf tightly in foil and store it in the refrigerator.
RECIPE VARIATION:
For Cider Pumpkin Muffins, make this recipe in greased miniature muffin cups. Bake the muffins at 400 degrees F for 8 to 12 minutes or until a toothpick inserted in the center comes out clean.
Makes 1 (16-slice) loaf
From: Recipelink.com
Source: Recipe booklet: Casseroles and Easy Skillet Meals, Pillsbury Classic Cookbooks #200, October 1997
1 cup firmly packed brown sugar
1 cup canned pumpkin
1/2 cup oil
1/2 cup apple cider or apple juice
1 egg
1 3/4 cups all purpose flour
1/2 cup whole wheat flour
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup chopped nuts
1/2 cup raisins
Heat oven to 350 degrees F. Grease and flour bottom only of 9x5-inch loaf pan.
In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well.
Lightly spoon flour into measuring cup; level off. Add all purpose flour, whole wheat flour, baking powder and cinnamon; stir just until moistened. Stir in nuts and raisins. Pour into greased and floured pan.
Bake at 350 degrees 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.
MAKE-AHEAD TIP:
This bread is best when made the day before serving it. Wrap the loaf tightly in foil and store it in the refrigerator.
RECIPE VARIATION:
For Cider Pumpkin Muffins, make this recipe in greased miniature muffin cups. Bake the muffins at 400 degrees F for 8 to 12 minutes or until a toothpick inserted in the center comes out clean.
Makes 1 (16-slice) loaf
From: Recipelink.com
Source: Recipe booklet: Casseroles and Easy Skillet Meals, Pillsbury Classic Cookbooks #200, October 1997
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Banana Nut Bread
- Pina Colada Muffins
- Ocean Spray Classic Cranberry Nut Bread
- Lemon Rosemary Tea Loaf (using olive oil)
- Peach Cornmeal Muffins (Dori Sanders)
- Lemon Ricotta Poppy Seed Muffins
- Hearty Oatmeal Cranberry Muffins (using Bisquick and cranberry sauce)
- Cranberry Nut Bread from 1968 (using orange juice)
- Mini Pumpkin Cranberry Breads (makes 5 mini loaves)
- Raisin Bran Muffins (make ahead) for Eva, NY
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute