Pumpkin-Apple Cider Bread
Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies, and even pumpkin-shaped cakes are always looked forward to by my friends, family, and co-workers. This apple cider-pumpkin bread is great for snacks, dessert, or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off to eat as is.
Recipe Summary test
Fresh or frozen cranberries may be substituted for dried, if preferred.
You can use three 8x4-inch loaf pans, if desired. Or, to make muffins, add 1 cup of milk to the wet ingredients, increase oil to 1 1/2 cups, fill lined or greased muffin cups 2/3 full, and bake for 30 to 35 minutes.