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.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
55 mins
cool:
10 mins
total:
1 hr 35 mins
Servings:
32
Yield:
Makes 2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake in a 350° 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.

  • 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

180 calories; fat 9g; cholesterol 23mg; saturated fat 1g; carbohydrates 24g; mono fat 2g; poly fat 5g; insoluble fiber 1g; sugars 14g; protein 3g; vitamin a 2040.8IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 173mg; potassium 91mg; calcium 20.2mg; iron 0.9mg.
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