Spiced Apple Cider Pumpkin Bread

spiced apple cider pumpkin bread

One of a household's fall "must-haves" in my opinion is pumpkin bread! It is such a great breakfast, snack, dessert. I just love the spices in this bread. It is so moist and flavorful, perfect along with a cup of tea or coffee while you are cozy with a blanket reading a book. Hooray! 

This is a recipe I adapted to gluten free/dairy free from Southern Living magazine. I different flours and lot more spices to this bread. I am believer in using several separate spices to build up flavor instead of pre-made spice mixes like pumpkin pie spice. That way you get a lot more flavor into your baked goods. 

Actually, as I worked on this bread yesterday I realized I had left out the coconut oil, however, when my son and husband ate it- they loved it! So, I decided to leave the oil out. The bread has such a fantastic pumpkin-spice flavor and I think this is a "perfect mistake!" 

I hope that you enjoy this fall "must have" in your house today! 

Spiced Apple Cider Pumpkin Bread

Adapted from Southern Living

Makes two 9x5 loaves

1 cup organic sugar

1/2 cup coconut sugar

1/4 cup honey

2/3 cup apple cider

4 eggs

15 oz can pumpkin puree

2 cups gluten free flour mix

1 1/2 cups almond meal

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1. Preheat the oven to 350F. 

2. Grease two 9x5 pans with coconut oil and add in 1-2 teaspoons of gluten free flour and shake out excess to coat the pan in flour. 

3. Beat the sugar, coconut sugar, honey and apple cider in the bowl of a stand mixer at medium speed until combined. Add in eggs, one at a time, beat after each addition. Add in the pumpkin and mix. 

4. Whisk together the gluten free flour, almond meal, salt, baking soda and spices in a separate bowl. 

5. Add the dry mixture to the pumpkin mixture in the mixer bowl and beat at low speed just until combined. 

6. Divide the batter between the 2 pans and smooth the tops of the batter with a rubber spatula. 

7. Bake at 350F for 45-50 minutes or so or until a wooden toothpick comes out clean. You can put foil on top of the pans towards the end of baking so that your bread doesn't over-brown on top. 

8. Cool the pumpkin bread in pans for 10 minutes. Then, un-mold the loaves onto a wire rack and let the bread cool for 30 minutes before slicing. 

Enjoy!