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Pumpkin Bread (with Apple Cider Reduction)

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Moist and flavorful pumpkin bread enhanced with the warm, spiced depth of an apple cider reduction. Perfect for fall baking and cozy gatherings.

Ingredients

Scale
  • 1 cup apple cider
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract

Instructions

  1. In a small saucepan, simmer apple cider over medium heat until reduced to about 1/4 cup, then let cool.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. In a large bowl, whisk together pumpkin puree, eggs, both sugars, oil, vanilla extract, and the cooled cider reduction until smooth.
  5. Gradually fold 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 in the center comes out clean.
  8. Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra texture, fold in 1/2 cup chopped pecans or walnuts.
  • A sprinkle of coarse sugar on top before baking gives a nice crunch.
  • Store leftovers wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
  • This bread freezes well; wrap tightly and freeze up to 2 months.

Nutrition

Keywords: pumpkin bread, apple cider reduction, fall baking, quick bread, spiced loaf

Find it online: https://recipesfoodeasy.com/pumpkin-bread-with-apple-cider-reduction/