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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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; total fat 9g; saturated fat 1g; polyunsaturated fat 5g; monounsaturated fat 2g; cholesterol 23mg; sodium 173mg; potassium 91mg; carbohydrates 24g; fiber 1g; sugar 14g; protein 3g; trans fatty acidg; vitamin a 2041IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

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