Pumpkin-Apple Cider Bread

Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies, and even pumpkin-shaped cakes are always looked forward to by my friends, family, and co-workers. This apple cider-pumpkin bread is great for snacks, dessert, or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off to eat as is.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 330 Calories

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 4 large eggs
• 1 ½ teaspoons salt
• 1 cup vegetable oil
• 3 cups white sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 cup sweetened dried cranberries
• 1 ½ tablespoons pumpkin pie spice
• 1 tablespoon ground cloves
• ½ cup apple cider
• 1 (15 ounce) can pure pumpkin (such as Libby's®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

Step 2

Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.

Step 3

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.

Step 4

Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.