Description
Try your cider in your bread this year!
Ingredients
Scale
- 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!