Best 6 Autumn Pumpkin Apple Cider Bread Recipes

PUMPKIN-APPLE CIDER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.
• Combine sugar, pumpkin, vegetable oil, eggs, and apple cider in a large mixing bowl; beat with an electric mixer until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.

AUTUMN PUMPKIN APPLE CIDER BREAD

Steps:

• Preheat oven to 350°.
• In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
• In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
• In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
• Add the walnuts; stir batter just until combined.
• Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
• Bake in middle of oven 1 hour, or until a tester comes out clean.
• Let bread cool in the pan.

AUTUMN SWEET ROLLS WITH CIDER GLAZE

Steps:

• In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine pumpkin, eggs, brown sugar, butter, pie spice, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface. Press dough into a 14x12-in. rectangle. Brush with melted butter up to 1/2 in. from the edges. Sprinkle with cinnamon sugar and apple. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. In a small bowl, mix confectioners' sugar and apple cider; drizzle over warm rolls. Sprinkle with walnuts.

PUMPKIN-APPLE BREAD

Steps:

• Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
• Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
• Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

AUTUMN APPLE PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees.
• Butter and flour three 9″ x 4″ loaf pans; or line with parchment paper so that edges overhang.
• Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended.
• Add cane sugar and beat well.
• In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger.
• Stir into the pumpkin mixture and beat well at medium speed for three to four minutes.
• Peel and dice the apples; stir into batter.
• Pour evenly into prepared loaf pans.
• Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean.
• Cool in pans 10 minutes.
• Loosen with sharp knife and invert pans onto baking sheet.
• Serve warm or cool and store. Freezes well.
• 3 Loaves.

PUMPKIN CIDER BREAD

Steps:

• In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, the zest, and the reduced cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace, the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.