Name: Pumpkin Bread
Cook time: 10 minutes
Total time: 75 minutes
Yield: Makes one 8½x4½″ loaf
Ingredients: 1 cup apple cider; Unsalted butter (for pan); 2 large eggs; 1 cup canned pure pumpkin purée (not pumpkin pie filling); ¾ cup (packed; 150 g) light brown sugar; ¼ cup vegetable oil such as canola or safflower; 2 Tbsp. finely grated orange zest; 2 cups (250 g) all-purpose flour; 2 tsp. baking powder; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ¼ tsp. baking soda; ¼ tsp. ground cinnamon; ¼ tsp. ground mace or freshly ground nutmeg; ⅛ tsp. ground cloves; ½ cup chopped raw walnuts

A loaf of pumpkin bread made with cider and filled with chopped walnuts on a cutting board with a serrated knife.

Photo by Joseph De Leo, Food Styling by Stevie Stewart

Many people on the internet claim to possess the world’s best pumpkin bread recipe, but this cider-tinged iteration is a strong contender. With minimal prep time and a mostly hands-off process, this quick bread asks little of its baker. Use homemade pumpkin purée or a good-quality store-bought can of pumpkin (Libby’s is a widely available and highly regarded brand) for loads of pumpkin flavor. The secret to this bread’s tender crumb is a full cup of apple cider, reduced to concentrate its autumnal flavor. Meanwhile, orange zest adds a freshening zip.

You won’t need a separate bowl for the dry ingredients: Just sift them right over the wet stuff. This recipe gets a dose of chopped walnuts, but you could easily substitute pecans—or skip the nuts in favor of dried cranberries or chocolate chips.

Bake time is an hour, or until a toothpick or tester comes out clean. Cool the pumpkin loaf completely on a wire rack before you unmold it from the pan. While this pumpkin bread is delicious as is, it’s phenomenal with a schmear of cream cheese. You could also make a simple powdered sugar glaze to drizzle over the top if you’d like. As for leftover slices—if there are any—they’re best toasted and topped with a pat of butter and a pour of maple syrup.

Recipe information

Total Time
75 minutes
Yield
Makes one 8½x4½″ loaf

Ingredients

1 cup apple cider

Unsalted butter (for pan)

2 large eggs

1 cup canned pure pumpkin purée (not pumpkin pie filling)

¾ cup (packed; 150 g) light brown sugar

¼ cup vegetable oil such as canola or safflower

2 Tbsp. finely grated orange zest

2 cups (250 g) all-purpose flour

2 tsp. baking powder

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

¼ tsp. baking soda

¼ tsp. ground cinnamon

¼ tsp. ground mace or freshly ground nutmeg

⅛ tsp. ground cloves

½ cup chopped raw walnuts

Preparation

Step 1
Bring 1 cup apple cider to a boil in a small saucepan and cook until reduced to about ¼ cup; let cool.
Step 2
Place a rack in middle of oven; preheat oven to 350°. Butter an 8½x4½" loaf pan. Whisk 2 large eggs, 1 cup canned pure pumpkin purée, ¾ cup (packed; 150 g) light brown sugar, ¼ cup vegetable oil, 2 Tbsp. finely grated orange zest, and reduced cider in a medium bowl to combine. Sift in 2 cups (250 g) all-purpose flour, 2 tsp. baking powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. baking soda, ¼ tsp. ground cinnamon, ¼ tsp. ground mace, and ⅛ tsp. ground cloves; mix just until incorporated. Fold in ½ cup chopped raw walnuts. Scrape batter into prepared pan; smooth top.
Step 3
Bake bread until risen and a tester comes out clean, 55–65 minutes. Transfer pan to a wire rack and let bread cool in pan.

Editor’s note: This recipe was first printed as ‘Pumpkin Cider Bread’ in the November 1979 issue of ‘Gourmet’ in a feature on the now out-of-print ‘Gifts in Good Taste’ by Helen Hecht and Linda LaBate Mushlin, and appeared again in the October 1991 issue in a 50th Anniversary spread on the magazine’s favorite desserts through the years. Head this way for our best banana bread and more great loaves →