Easy Pumpkin Bread with Apple Cider Recipe
This Pumpkin Bread with Apple Cider is the perfect fall baking recipe — soft, moist, and packed with cozy apple and pumpkin flavor. Made with real pumpkin purée and spiced apple cider, it’s an easy, one-bowl quick bread that fills your home with the best autumn aromas. Perfect for breakfast, dessert, or even Thanksgiving!
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Imagine picking that perfect pie pumpkin out of your garden and pureeing it to perfection after baking. Then adding fresh apple cider made better by reducing. Add a touch of spice, and this will be the perfect treat for those cozy fall days in front of the fire.
If you’re looking for a cozy, foolproof recipe to welcome fall, look no further than this pumpkin bread with apple cider recipe. Let’s bake something that tastes like the season itself.
Why You’ll Love this Apple Cider Pumpkin Bread Recipe
What’s more autumn than apple cider and pumpkin? Pairing them together is basically like fall heaven. Add warm spices like cinnamon, ginger, and nutmeg and there’s no better treat for the season.
This bread mixes all of what’s great about autumn. It has a lovely pumpkin taste with a bit of sweet and tang from the apple cider. The spices give it a warmth and depth that will have you falling in love with every bite. As an added bonus, your house will smell absolutely amazing. Between reducing the apple cider down and then baking the bread, all of your senses will be happy. Have it as an after dinner dessert, or bake it in the evening and look forward to a delicious breakfast.
Thanks to the pumpkin and apple cider, this bread will stay moist for several days when stored properly. Bake multiple loaves and freeze for later, or share with family and friends. You’ll be the star of the show, everyone will be asking for the recipe!
Ingredients
- 2 cups apple cider reduced to 3/4 cup
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup pumpkin
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp cinnamon
- 1 tsp salt
- 1 tsp ginger
- 1/4 tsp nutmeg
Equipment
- Stand mixer with paddle attachment or hand mixer. I have a Kitchen Aid mixer and hand mixer, both work great for me. Whatever brand you have should work well, also.
- Mixing bowl
- Spatula
- 8×4 or 9×5 Bread pan
- Cooling rack
How to Make Pumpkin Bread with Apple Cider
Get ready to make your house smell absolutely amazing!
Reduce the apple cider
Start by reducing the apple cider on the stove. Put 2 cups of apple cider in a pot and bring to a simmer. Continue simmering until the liquid is reduced to 3/4 cup. This step is important to really concentrate that delicious apple flavor. If you want an even stronger flavor, start with more apple cider, but make sure you end with 3/4 cup. Cool it down to room temperature before using.
Preheat the oven to 350ºF, 180ºC.
mix ingredients
Cream the butter and sugar together. I use a stand mixer for this, but a hand mixer will work just fine.
Add the eggs, one at a time, and mix until fully combined.
Add the pumpkin, vanilla, and cooled apple cider. Mix well.
You can either mix the dry ingredients together in a separate bowl and pour into the the liquid ingredients, or just put them directly in like I do. Less bowls equal less mess to clean up!
Add the flour, cinnamon, baking soda, baking powder, nutmeg, ginger, and salt. Mix only until just combined. If you overmix the batter will get tough and your bread won’t be as soft.
Grease your bread pan with butter and dust with flour. Don’t skip the flour, it does help the bread come out smoothly after baking.
bake
Bake in your preheated oven for 1 hour and 45 minutes if using an 8×5 bread pan, or until a toothpick inserted in the center comes out clean and a soft press on the top bounces right back. If you have a 9×5 the cooking time will be less. Start checking at about 1 hour 20 min. With the long cook time, you will need to cover the bread pan with a sheet of aluminum foil to prevent burning. I just loosely place it on top; do not put it on tightly or it will prevent your bread from rising properly.
Take the bread out of the pan and place on a cooling rack to cool.
Enjoy! I’m certain this will become a new fall staple for you and your family.
Frequently Asked Questions
Q: Why reduce apple cider for baking?
A: Taking the time to reduce the apple cider concentrates the flavor. If you don’t reduce it your bread will not have as deep of a flavor and you may not taste the cider much at all.
Q: Can I use apple juice instead of apple cider?
A: You can, but the flavor won’t be quite the same. Apple cider has a deeper, more robust apple taste that adds warmth and richness to the bread. If you only have juice, try simmering it on the stove for 10–15 minutes to reduce and concentrate the flavor before adding it to the recipe.
Q: Can you make muffins from a pumpkin bread recipe?
A: Absolutely. Divide the batter into muffin tins or smaller loaf pans and bake at the same temperature, reducing the bake time to about 20–25 minutes for muffins or 30–35 minutes for mini loaves. Perfect for gifting or grab-and-go breakfasts.
Q: Should I use homemade or canned pumpkin purée?
A: Either works great, but homemade pumpkin puree will have a fresher and more depth of flavor than canned. Canned pumpkin is often not pumpkin, but Dickinson squash or a mix of other squashes. Homemade will give you a more authentic and delicious pumpkin flavor.
Q: Can I make this pumpkin bread gluten-free or dairy-free?
A: Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour, and replace the butter with coconut oil or your favorite dairy-free alternative. The texture stays moist and tender, and the flavors remain wonderfully warm and spiced.
Q: How do I know when the bread is fully baked?
A: Every oven is a little different, the times I list are what work for mine. A toothpick inserted into the center should come out clean or with just a few crumbs and if you lightly press on the top of the bread in the middle it should bounce right back. If you’re unsure, check around the 1 hour 15 minute mark and continue checking every 10 min or so until done.
Q: How should I store pumpkin bread with apple cider?
A: Wrap it tightly or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months. The flavor actually deepens after a day or two!
Q: Can I turn this recipe into mini loaves?
A: Absolutely. Divide the batter into smaller loaf pans and bake at the same temperature, reducing the bake time to about 30–35 minutes for mini loaves. Perfect for gifting or grab-and-go breakfasts.
Q: What can I serve with Apple Cider Pumpkin Bread?
It’s lovely with a pat of butter, a drizzle of honey, or a spoonful of homemade apple butter. For breakfast, serve it with a mug of warm cider or coffee. For dessert, try a light glaze made from powdered sugar and apple cider for extra sweetness.
