Apple Pumpkin Sunflower Bread | Midwest Living

Apple Pumpkin Sunflower Bread

Apple Pumpkin Sunflower Bread

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  • Makes: 32 servings
  • Yield: Makes 2 loaves
  • Prep 30 mins
  • Bake 55 mins
  • Cool 10 mins

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We packed a bushel of fall flavor into this homey loaf: pumpkin, apple, nuts and spices. A generous half-cup of boiled cider adds unmistakably fruity zing, but you can substitute any apple-flavor liquid. You can make boiled cider yourself using the recipe on our site, or purchase it at specialty food stores or online.


  • 1 1/2 cups whole wheat flour or white whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons pumpkin pie spice or 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup walnut oil or vegetable oil
  • 4 eggs
  • 1/2 cup boiled cider (see recipe, Boiled Cider), applejack, apple brandy, apple cider or apple juice
  • 1 15 - ounce can pumpkin
  • 1 1/2 cups finely chopped, peeled firm, sweet apples (such as Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo)
  • 1/2 cup dry-roasted sunflower seeds or chopped walnuts


  1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans. Line bottoms with parchment paper; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt; set aside.
  2. In an extra-large mixing bowl, combine granulated sugar, brown sugar and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Alternately add flour mixture and Boiled Cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Fold in apples and sunflower seeds. Spoon batter into prepared pans; spread evenly.
  3. Bake in a 350 degrees oven for 55 to 60 minutes for the 9x5-inch loaves, 45 to 50 minutes for the 8x4-inch loaves or 40 to 45 minutes for the 7 1/2x3-inch loaves, or until a toothpick inserted near centers comes out clean.
  4. Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. Wrap in foil and store overnight before slicing.

Nutrition Facts

(Apple Pumpkin Sunflower Bread)

Servings Per Recipe 32, Riboflavin (mg) 0, Fat, total (g) 9, Niacin (mg) 1, chol. (mg) 23, vit. C (mg) 1, pro. (g) 3, Thiamin (mg) 0, carb. (g) 24, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, Folate (µg) 24, Polyunsaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Potassium (mg) 91, cal. (kcal) 180, vit. A (IU) 2041, calcium (mg) 20, fiber (g) 1, sodium (mg) 173, iron (mg) 1, sugar (g) 14

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