One Bowl Pumpkin Cider Bread is a simple, slightly sweet and soft pumpkin spice bread that includes apple cider and comes together in one bowl.
I was traveling for work most of last week, so it's taken a few days (plus a really relaxing weekend) to feel like I'm caught back up on life. After five days crossing Thailand from East-to-West, I had my fill of amazing Thai food. I met a water buffalo in Sukothai, saw a sunset over Myanmar, and realized just how beautiful and diverse this country is.
I came home wanting homemade baked goods. Homemade baked goods with pumpkin - to be more precise. A few weeks ago I found this Pumpkin Cider Bread that was originally published in Gourmet magazine in 1991, and bookmarked it for the season's first can of pumpkin. The recipe was only a paragraph long - came together in one bowl and, according to reviewers, stayed moist and soft for days after baking. Sounded pretty perfect.
And it was. I think that this may be the best pumpkin bread I've ever had.
I only ran into one issue when I bought something called "apple cider" at my local grocery store...
...only to get home and discover that it was just apple juice mixed with pomegranate juice.
I scrapped the apple cider altogether and used plain apple juice with great results. The only time-consuming aspect of the recipe calls for you to reduce the apple cider (or juice, if you live in Thailand) on the stovetop, but it's worth taking that extra step. It concentrates the flavor down and is a sweet, fruity complement to the pumpkin.
More Pumpkin Recipes
- Slow Cooker Pumpkin Cheesecake
- Pumpkin Pie Spice
- Pumpkin Spice Pretzel Bites
- Pumpkin Cinnamon Rolls with Maple Icing
- Pumpkin Cheesecake Bites
- Pumpkin Chocolate Chip Snack Cake
- Pumpkin Bread Truffles
- Pumpkin Coffee Cake
- Pumpkin Spice Bagels
- Pumpkin Chocolate Chip Muffins
One-Bowl Pumpkin Cider Bread
- Loaf Pan
- Mixing Bowl
- 1 cup Apple Cider
- 1 cup Canned Pumpkin Puree
- 2 Large Eggs
- ¼ cup Vegetable Oil
- ¾ cup firmly packed Light Brown Sugar
- 2 tablespoon freshly grated Orange Zest
- 2 cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- ¼ teaspoon Ground Mace
- ¼ teaspoon Cinnamon
- ⅛ teaspoon Ground Cloves
- Preheat the oven to 350°F. Generously grease an 8 ½-by 4 ½-inch loaf pan with butter.
- In a saucepan boil the cider until it is reduced to about ¼ 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, and stir the batter until it is just combined. Transfer the batter to the prepared loaf pan and bake for 45-60 minutes, or until a tester comes out clean. (Note: Check the bread at about 35 minutes and cover with foil for the remainder of baking time if the surface has begun to brown.) Let the bread cool in the pan before serving.
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Chung-Ah | Damn Delicious
I love the addition of apple cider in this - definitely need to try it next time!
Claire @ Claire K Creations
Well now I have yet another pumpkin recipe to choose from! I bought a pumpkin last week in anticipation of all you US blogger's wonderful recipes and now I don't know what to make. This sure looks good!
Love the photos from your travels.
Erin @ The Emerging Foodie
Oh my yum!! This looks incredible. Like "I need to make this right now" incredible. 🙂 Such a fun trip across Thailand, too! What a beautiful culture to experience!
Nice recipe. Thank you Jess. You have a nice life.
Oh man this looks SO good! I've been waiting for a good pumpkin bread recipe to catch my eye and I think this is it--just unusual enough to be interesting, but not tooo out there. Thanks for sharing, I'm excited to try this!
Lucky you! I hope to make it to Thailand someday.
And you've reminded me that I should make my pumpkin bread recipe this fall.
Anne ~ Uni Homemaker
I love the idea of adding cider into pumpkin bread. What a great idea Jess! Thanks for the inspiration, will be putting this on my to-bake list. Pinning! 🙂
Averie @ Averie Cooks
I love that you made this with cider! two great flavors paired - cider and pumpkin. Hello fall! Pinned to my pumpkin board!
What an amazing, adventurous life you have! And I love that you can get in your kitchen and make a taste of home for yourself. This bread looks beautiful!
The bread sounds temptingly delicious, but it's your photos that are gorgeous. Thank you for sharing a glimpse of your world.
This looks delicious, a very warming sounding recipe both in flavour and colour. Perfect for Autumn and I love the flavour combinations. I will make it with GF flour as my son doesn't have gluten. Lovely, cant wait to try it.
This sounds like such a great easy baking project for this time of the year. I have yet to make any pumpkin bread this season ... which will be changing this weekend! I can't wait to try this - especially with the apple cider.
Tina @ Tina's Chic Corner
I like how you substituted using apple juice because I don't always have access to cider year round. This bread looks amazing! So moist and full of flavor. Can't go wrong with an easy recipe!
And I love your pictures from Thailand...gorgeous sites.
yum. what a fabulous combination!
ashley - baker by nature
This bread looks so amazing! I love the cider touch. Perfection 😉
Sounds fabulous! I love anything that only uses one bowl! 🙂
Tracy | Peanut Butter and Onion
Its like your reading my mind here. I have some apple cider and nothing to do with it.