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Pumpkin Apple Sunflower Bread

pumpkin apple sunflower bread recipeIt 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.

pumpkin apple sunflower bread recipeI know that I took an ingredient shot, but cannot find it anywhere! Sorry.

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
4 eggs
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

pumpkin apple sunflower bread recipeBring 8 cups of apple cider to a boil.

Reduce the heat to medium and cook for 1 3/4 hours, or until the cider reduces to 1 1/2 cups.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.

pumpkin apple sunflower bread recipeTo make the bread, whisk together flours, pumpkin pie spice, baking soda, and salt. Set aside.

pumpkin apple sunflower bread recipe In a large bowl, whisk both sugars and oil.

pumpkin apple sunflower bread recipeAdd eggs.

pumpkin apple sunflower bread recipeAdd flour mixture and boiled cider until just combined.

pumpkin apple sunflower bread recipeAdd pumpkin.

pumpkin apple sunflower bread recipeFold in apple pieces and sunflower seeds.

pumpkin apple sunflower bread recipeI 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.

pumpkin apple sunflower bread recipeBake in a preheated 350 degree oven for 55 to 60 minutes for large, 45 to 50 minutes for medium, and 40 to 45 minutes for small, or until a toothpick comes out clean.

pumpkin apple sunflower bread recipeThis is so good lightly toasted with a little butter.

Print

Pumpkin Apple Sunflower Bread


Ingredients

  • 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
  • 4 eggs
  • 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

Instructions

  1. Bring 8 cups of apple cider to a boil. 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.
  2. To make the bread, whisk together flours, pumpkin pie spice, baking soda, and salt. Set aside. In a large bowl, whisk both sugars and oil. Add eggs. Add flour mixture and boiled cider until just combined. Add pumpkin. Fold in apple pieces and sunflower seeds.
  3. You can make 2 large (9x5x3) loaves, 3 medium loaves (8x4x2) or 4 small loaves (7.5Γ—3.5Γ—2). Spray with cooking spray and evenly divide batter. Sprinkle with extra sunflower seeds.
  4. Bake in a preheated 350 degree oven for 55 to 60 minutes for large, 45 to 50 minutes for medium, and 40 to 45 minutes for small, or until a toothpick comes out clean.

 

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  1. megan

    October 3rd, 2012 at 8:46 am

    Hi Bree! Question, what should the consistency of the cider be? I know you said to boil it down, but I dont think I would know what 1.5 Cups looks like in a pan.

    This looks delicious and has been added to my Pinterest! Thank you for sharing and hopefully I can pull it off!

  2. bakedbree

    October 8th, 2012 at 9:12 pm

    It doesn’t really thicken until it gets cold in the fridge. It will have reduced by a lot, almost to nothing.

  3. KristeN

    October 3rd, 2012 at 1:54 pm

    What a fantastic fall recipe. I love those little containers too!

  4. bakedbree

    October 8th, 2012 at 9:10 pm

    thanks Kristen! I was pretty excited when I stumbled upon them. Perfect for holiday baking.

  5. Katie @ Blonde Ambition

    October 3rd, 2012 at 2:33 pm

    That apple cider syrup looks insane!

    I’ve lived in Northern California all of my life, and we kind of get seasons here, but nothing compares to a late October trip I took to New York and Connecticut a couple years ago. The fall colors were just so vibrant!

  6. bakedbree

    October 8th, 2012 at 9:10 pm

    It is Katie! It has some serious possibilities.

  7. Katrina @ Warm Vanilla Sugar

    October 3rd, 2012 at 5:52 pm

    This bread is beautiful! Love this idea!

  8. bakedbree

    October 8th, 2012 at 9:09 pm

    thank you Katrina! It is a little bit different than my other pumpkin breads, and it is a keeper.

  9. Elizabeth @Food Ramblings

    October 3rd, 2012 at 6:54 pm

    this looks amazing!!!!

  10. bakedbree

    October 8th, 2012 at 9:09 pm

    it is amazing Elizabeth!

  11. Stephanie

    October 3rd, 2012 at 7:50 pm

    I am discovering your blog through this post…needless to say I will be coming back πŸ˜‰ Will try this bread. Thanks!

  12. bakedbree

    October 8th, 2012 at 9:09 pm

    Welcome Stephanie! I hope that you do.

  13. Becca - Cookie Jar Treats

    October 3rd, 2012 at 8:41 pm

    I love every month from October to March. Those are seriously the best months ever πŸ™‚ The pumpkin brad looks delicious! I need to make pumpkin bread soon. So far I’ve made pumpkin cookies and pumpkin donuts. I have plans to make pumpkin pancakes, but pumpkin bread is definitely on the list! πŸ™‚

  14. bakedbree

    October 8th, 2012 at 9:08 pm

    Me too!! October is my favorite month. Yesterday was the first time that it was crispy outside. Heaven!

  15. Jenni

    October 4th, 2012 at 3:20 pm

    What a perfectly fall loaf! It looks delicious! πŸ™‚

  16. bakedbree

    October 8th, 2012 at 9:04 pm

    thank you Jenni! It is moist and spicy, so good!

  17. Shannon

    October 5th, 2012 at 4:42 pm

    This recipe is SO delicious! I am eating a warm slice right now and think it would be perfect with your pumpkin or apple butter recipes. I made this in anticipation of Thanksgiving (Canadian) this weekend, but I don’t know if I can part with much of this! ha ha

    I did not add the sunflowers, and I used 3 c AP gluten free flour. It is amazing!

    P.S. they would make delicious muffins too!

  18. bakedbree

    October 8th, 2012 at 8:59 pm

    I am so glad that you liked it! Happy Thanksgiving!

  19. Jessica

    October 12th, 2012 at 8:41 pm

    Looks great — thanks for the recipe! Would these work as muffins?

  20. bakedbree

    October 14th, 2012 at 10:08 pm

    I am not sure, I have not tried them. I assume so.

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