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Pumpkin Bread

pumpkinbreadMany people on the internet claim to possess the world’s best pumpkin bread recipe, but this cider-tinged iteration is a strong contender. With minimal prep time and a mostly hands-off process, this quick bread asks little of its baker. Use homemade pumpkin purée or a good-quality store-bought can of pumpkin for loads of pumpkin flavour. The secret to this bread’s tender crumb is a full cup of apple cider, reduced to concentrate its autumnal flavour. Meanwhile, orange zest adds a freshening zip.

1 cup apple cider
butter, for pan
2 large eggs
1 cup canned pure pumpkin purée (not pumpkin pie filling)
¾ cup light brown sugar, packed (150 g)
¼ cup vegetable oil, such as Canola or safflower
2 Tbsp. orange zest, finely grated
2 cups all-purpose flour, unbleached
2 tsp. baking powder
¼ tsp. sea salt
¼ tsp. baking soda
¼ tsp. ground cinnamon
¼ tsp. nutmeg, freshly ground
⅛ tsp. ground cloves
½ cup raw walnuts or pecans, chopped

Bring 1 cup apple cider to a boil in a small saucepan and cook until reduced to about ¼ cup; let cool.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Place a rack in middle of oven. Butter an 8½x4½" loaf pan.

Whisk the eggs, pumpkin purée, brown sugar, vegetable oil, orange zest and reduced cider in a medium bowl to combine. Sift in the flour, baking powder, sea salt, baking soda, cinnamon, nutmeg and cloves; mix just until incorporated. Fold in the walnuts.

Scrape the batter into the prepared pan; smooth the top.

Bake the bread until risen and a tester comes out clean, about 55-65 minutes. Transfer pan to a wire rack. Cool the pumpkin loaf completely before you unmold it from the pan.

Makes one 8½x4½″ loaf.

Cook's Notes:

  • While this pumpkin bread is delicious as is, it’s phenomenal with a schmear of cream cheese.
  • You could also make a simple powdered sugar glaze to drizzle over the top if you’d like.
  • As for leftover slices - if there are any - they’re best toasted and topped with a pat of butter and a pour of maple syrup.
  • This recipe gets a dose of chopped walnuts, but you could easily substitute pecans - or skip the nuts in favour of dried cranberries or chocolate chips.