Apple cider pumpkin bread is a fall loaf built from the market: cider reduced with pumpkin, warm spices, dried cranberries, and a topping of sliced Gala apples, brown sugar, and a crunchy sprinkle. It’s an easy way to turn a farmers market haul into breakfast, brunch, or a gift for a friend.
Whenever the fall farmers’ markets and farms are blooming with fresh produce, this Apple Cider Pumpkin Bread recipe is there to make use of all the market goodies. Pick up a jug of your favorite apple cider (the recipe uses 1 cup, so you’ll have plenty left to drink), grab a pie pumpkin for your puree (or opt for premade pumpkin puree), and you’re on your way to a delicious loaf full of warm spices.
How to Make Fresh Pumpkin Puree
If you want to take your recipe to the next level, you can make a pumpkin puree from scratch for the freshest, brightest taste of pumpkin. Start with selecting a pie pumpkin that’s best for baking. Then, cut the pumpkin in half, remove the seeds and stringy bits, and roast in the oven until tender. Once cooled, scoop out the flesh and puree it in a food processor or blender. Strain the puree to remove any remaining seeds or fibers and store in the fridge or freezer.
Why You’ll Love This Apple Cider Pumpkin Bread
It’s seasonal. Cider, pumpkin, and Gala apples are all at their best in fall, and you can find each one at a local orchard or farmer’s market. It’s flavorful. Reducing the cider with the pumpkin concentrates the apple flavor, and cinnamon, nutmeg, and ginger add warmth. It’s pretty. Sliced apples on top make the loaf look like it came from a bakery. And it’s versatile. Serve it for breakfast or brunch, and slather slices with honey, cream cheese, or soft butter.
Shop Local for This Bread
Buy fresh cider and Gala apples at a local orchard or cider mill, a pie pumpkin at a farm stand, and eggs and butter from a local farm or dairy. Because the cider is simmered on the stove, any plain cider works.
Ingredient Notes: Apple Cider, Pumpkin, and Gala Apples
Apple cider. Fresh cider is typically unfiltered and cloudier than clear apple juice. Here it’s simmered with the pumpkin until it reduces to 1 cup, which concentrates its sweetness and tang. See our apple cider recipes for more ways to use it.
Pumpkin puree. Use a small “pie” pumpkin for homemade puree, or plain canned puree. Much of America’s canned pumpkin comes from one small area around Morton, Illinois, and Libby’s, the leading brand, uses a variety called Dickinson pumpkin, which looks more like a butternut squash than a jack-o’-lantern.
Gala apples. The Gala apple came out of New Zealand. Orchardist J.H. Kidd raised it in the 1930s by crossing Kidd’s Orange Red with Golden Delicious. It surpassed Red Delicious as the most-produced apple in the U.S. in 2018.
Tips for Making Apple Cider Pumpkin Bread
Start at room temperature. Take all the ingredients out of the refrigerator and let them reach room temperature. Butter and flour a 9 x 5-inch loaf pan.
Reduce the cider and pumpkin. Simmer the cider and pumpkin puree in a saucepan for 10 to 15 minutes until they reduce to 1 cup, then let the mixture cool to room temperature.
Cream, then combine. Beat the butter and brown sugar until fluffy, add the eggs and vanilla, and beat for two minutes. Then add the flour, cornstarch, baking powder, baking soda, salt, and spices, beating just until combined and scraping down the sides and bottom of the bowl at least twice. The cornstarch helps keep the crumb tender. Add the reduced cider and pumpkin puree and mix until well combined.
Fold in the cranberries by hand. Stir in the dried cranberries until they’re evenly distributed.
Top it. Arrange the apple slices over the batter and sprinkle with the almonds. Cover with the topping mixture.
Bake and cool. Bake for about 60 minutes, until a wooden skewer comes out clean. Let it cool for a few minutes, then run a knife around the edges of the pan. Let the loaf cool to room temperature before removing it from the pan.
How to Serve Apple Cider Pumpkin Bread
Slice and serve. Have honey, cream cheese, and soft butter on hand to slather on the slices.
Looking for more? Try our Vegan Apple Cider Muffins and Gluten-Free Apple Cider Layer Cake, see our Apple Recipes to Embrace the Fall Season, and browse TABLE’s Fall recipes and Breakfast and Brunch recipes.
Storing Apple Cider Pumpkin Bread
Once the loaf is completely cool, store it wrapped or in an airtight container for five days. Wrapped tightly in plastic wrap, it can also be frozen.
Print
Apple Cider Pumpkin Bread
- Total Time: 90 minutes
- Yield: 1 loaf (9 x 5-inch pan), 10 to 12 slices 1x
Description
A spiced pumpkin quick bread made with reduced apple cider and dried cranberries, topped with sliced Gala apples, brown sugar, and a crunchy sprinkle.
Ingredients
For the bread:
- 1 cup apple cider
- ½ cup pumpkin puree
- ½ cup butter
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tbsp cornstarch
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp ground ginger
- ½ cup dried cranberries
For the topping:
- 1 tbsp butter, melted
- ½ cup brown sugar
- ½ tsp ground ginger
- 1 Gala apple, cored and sliced
- 4 tbsp almonds, coarsely chopped
Instructions
- Remove all ingredients from refrigerator and let them reach room temperature.
- Preheat oven to 325.
- Butter and flour a 9×5 loaf pan.
- In a saucepan, simmer apple cider and pumpkin puree until reduced to 1 cup. Let cool to room temperature.
- In a stand mixer, beat butter and sugar until fluffy. Add eggs and vanilla and beat for two minutes.
- Gradually add flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Beat just until combined, scraping down the sides and bottom of the bowl at least twice.
- By hand, stir in cranberries until evenly distributed in the batter.
- Turn batter into prepared loaf pan.
- In a mixing bowl, toss together all topping ingredients except pepitas. Arrange apple slices on top of the batter in the loaf pan. Sprinkle with pepitas.
- Bake for approximately 60 minutes or until a wooden skewer emerges cleanly.
- Let cool for a few minutes before running a knife around the edges of the loaf pan to separate the loaf from the pan. Let cool to room temperature before removing loaf from pan.
- Slice to serve. Have honey, cream cheese and/or soft butter on hand to slather the slices!
- Prep Time: 30 min
- Cook Time: About 60 minutes, plus time to reduce the cider
- Category: Bread, breakfast, dessert
- Method: Baking
- Cuisine: American
About the Recipe Author
Keith Recker is Editor in Chief and Co-Owner of TABLE Magazine. A color and trend forecaster for nearly 20 years, his clients have included Pantone, WGSN, Stylus, and the Color Association of the United States. He is the author of three books on color, including Deep Color: The Shades That Shape Our Souls and True Colors: World Masters of Natural Dyes and Pigments, and co-founder of the Open Source Colour Association. Read more of his work here or contact him at keith@tablemagazine.com.
About the Recipe Author
Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. She is also the founder of Bazaaa Sauce, a Pittsburgh hot sauce microbrand. Read more of her work at TABLE.
About the Photographer
Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.
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