Apple Cider Pumpkin Bread

I feel like pumpkin bread is quite a stereotypical recipe for a blogger to share at Thanksgiving.  But if it is, that’s fine with me – I tend to get incredibly homesick around Thanksgiving and this is a chance for me to whip up something traditional – something which reminds me of home.

This is a fairly basic pumpkin bread recipe, which just had a few tweaks to incorporate some American-style apple cider I had – just to make this double-y Thanksgiving esque!  Hope everyone in America is looking forward to the holiday – and I’m trying not to envy you your long weekend off.

Apple Cider Pumpkin Bread (adapted from Food Network)


3 cups granulated sugar

1 cup vegetable oil

4 large eggs

1 can of pumpkin puree

2/3 cup apple cider

2 teaspoons bicarbonate of soda

1 teaspoon baking powder

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon pumpkin pie spice

DSC_1831Mix oil and sugar together.  One at a time, add in eggs and pumpkin puree.

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Mix in the apple cider, than sift in the dry ingredients.

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This is a lot of batter – you could make two large breads or probably about four small ones.  Put batter in a lined loaf tin – make sure it has lots of room to expand!

DSC_1837Bake at 170C for about 4o minutes – be very careful to test to make sure it’s baked at the bottom.  Allow to cool for an hour or so.




  1. This bread looks very pretty!

  2. I like typical and traditional, there’s a good reason that everyone loves these recipes – they are classics. Happy Thanksgiving, I hope your pumpkin bread helps with the homesickness.

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