Pumpkin Bread (with Apple Cider Reduction)

This pumpkin bread is a moist, flavorful loaf infused with warm spices and the subtle tang of an apple cider reduction. The apple cider is simmered until concentrated, then folded into the batter, giving the bread a deep autumnal richness. Perfect for breakfast, dessert, or an afternoon treat, this recipe highlights the best of fall flavors.

Why You’ll Love This Recipe

• Moist and tender texture with the perfect crumb.

• Balanced sweetness with hints of cinnamon, nutmeg, and cloves.

• Apple cider reduction adds a unique depth of flavor.

• Easy to make with simple pantry ingredients.

• Keeps well, making it great for meal prep or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Cinnamon

• Nutmeg

• Ground cloves

• Pumpkin purée

• Granulated sugar

• Brown sugar

• Vegetable oil (or melted butter)

• Eggs

• Vanilla extract

• Apple cider (for reduction)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan.

2. In a saucepan, simmer the apple cider over medium heat until reduced to about ¼ cup. Set aside to cool slightly.

3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

4. In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla extract, and the apple cider reduction until smooth.

5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

6. Pour batter into the prepared loaf pan and smooth the top.

7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: 10–12 slices

• Prep time: 20 minutes

• Cook time: 60 minutes

• Total time: 1 hour 20 minutes

Variations

• Add chocolate chips or chopped nuts for extra texture.

• Use whole wheat flour for a heartier loaf.

• Swap the apple cider reduction with orange juice reduction for a citrus twist.

• Add a cream cheese glaze for a dessert-style bread.

Storage/Reheating

• Store at room temperature in an airtight container for up to 3 days.

• Refrigerate for up to 1 week.

• Freeze for up to 3 months; thaw overnight in the refrigerator.

• To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.

FAQs

Can I use homemade pumpkin purée instead of canned?

Yes, homemade pumpkin purée works well, but ensure it is thick and not watery.

What type of apple cider should I use?

Use fresh apple cider (not apple juice) for the best flavor.

Can I make this bread gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

How do I know when the bread is done?

Insert a toothpick into the center; it should come out clean or with just a few crumbs.

Can I reduce the sugar?

Yes, you can decrease the sugar by up to ¼ cup without affecting texture too much.

What oil works best in this recipe?

Vegetable oil, canola oil, or melted coconut oil all work well.

Can I bake this in mini loaf pans?

Yes, adjust the baking time to about 25–30 minutes.

Can I add raisins or cranberries?

Yes, dried fruits make a delicious addition. Fold them in with the dry ingredients.

Can I skip the apple cider reduction?

Yes, but it adds depth. Without it, the bread will still be delicious but less complex.

How can I make this into muffins?

Divide batter into a lined muffin tin and bake for 20–25 minutes at the same temperature.

Conclusion

Pumpkin bread with apple cider reduction is a flavorful, moist loaf that captures the essence of fall. With its warm spices, tender crumb, and subtle apple notes, it is a versatile recipe that can be enjoyed as a breakfast treat, afternoon snack, or festive dessert. Whether you make it plain, add mix-ins, or top it with a glaze, this bread is sure to become a seasonal favorite.

Print