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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 347.0
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.8 mg
  • Total Carbs: 64.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.4 g

View full nutritional breakdown of pumpkin cider bread calories by ingredient
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pumpkin cider bread

Submitted by: NATTSO78

Introduction

spices, orange zest, and non-stick spray aren't accounted for in recipe - I substituted flaxseed for eggs and applesauce for oil as reflected in calorie totals spices, orange zest, and non-stick spray aren't accounted for in recipe - I substituted flaxseed for eggs and applesauce for oil as reflected in calorie totals
Number of Servings: 6

Ingredients

    1 cup apple cider
    2 cups all-purpose flour
    2 teaspoons double-acting baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1/4 teaspoon ground mace
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    1/2 cup chopped walnuts
    1 cup canned pumpkin puree
    2 large eggs
    1/4 cup vegetable oil
    3/4 cup firmly packed light brown sugar
    2 tablespoons freshly grated orange zest


Directions

1. Preheat oven to 350*F (175*C).
2. In a saucepan boil the cider until it is reduced to about 1/4 cup; set aside to cool.
3. In a bowl combine the flour, baking powder, salt, baking soda, mace, cinnamon, cloves and walnuts. Set aside.
4. In a bowl whisk together the pumpkin puree, eggs, oil, brown sugar, zest, and the reduced cider. Add the flour mixture and stir the batter until it is just combined. Transfer to a greased 8 1/2 x 4 1/2-inch loaf pan and bake in the middle of the oven for 1 hour, or until a tester comes out clean.
5. Let the bread cool in the pan for 10 minutes on rack before removing. Cool completely on rack. Store tightly wrapped.

Makes 1 loaf.


Number of Servings: 6

Recipe submitted by SparkPeople user NATTSO78.






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