It is my favorite time of the year. October is here, the trees are just starting to change and the air is getting a chill. I am so happy to be celebrating an East Coast fall this year. It is one of the things that I have missed the most about living all over the place over the last few years. There is nothing better than sweatshirt and jeans weather. You better believe that I am going to make up for some lost time this autumn.
This Pumpkin Apple Sunflower Bread comes from Midwest Living Magazine. It calls for boiled cider. It requires nothing more than some apple cider and some time. But it is so worth the small amount of effort that it takes. When reduced, the flavor intensifies and the cider thickens. Almost becoming a syrup. Imagine this poured over a freshly baked biscuit, or over puffed pancakes. Or how about in a salad dressing?
This bread keeps really well because it is so moist. We ate an entire loaf while it was still really hot because we could not wait long enough to let it cool. It is perfect for a fall breakfast or snack.
1 1/2 cups whole wheat flour
1 1/2 cups flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1/2 cup boiled cider or apple juice
1 (15-ounce) can pumpkin puree
1 1/2 cups finely chopped apples
1/2 cup sunflower seeds, unsalted
Reduce the heat to medium and cook for 1 3/4 hours, or until the cider reduces to 1 1/2 cups. Cool the mixture and store in the fridge up to 3 months. It will thicken considerably. You can use it on pancakes, in dressings, cobblers, pies, anything that could use a boost of apple flavor.
I found these cute paper bread pans at Wegman’s, but have seen similar ones at Michael’s. You can make 2 large (9x5x3) loaves, 3 medium loaves (8x4x2) or 4 small loaves (7.5×3.5×2). Spray with cooking spray and evenly divide batter. Sprinkle with extra sunflower seeds.