Double up on the Woodchuck® Cider Pumpkin Bread!

pumpkin-bread

As the cool Fall days grow shorter, we find ourselves spending more time indoors. Luckily, this is the perfect excuse to start testing those recipes you’ve only been talking about all season. That satisfying crock-pot of chili, that spinach and artichoke dip you stole from your mother-in-law, and of course a season staple… Pumpkin Bread. There’s nothing like the sweet smell of baked goods filling your house with a thick aroma. Pumpkin Bread warms you up after that brisk fall walk, and complements almost any savory entrée. Is your mouth watering yet? Well do we have a treat for you! Add one more recipe on that To-Do list, and indulge in the Woodchuck® Private Reserve Pumpkin Cider Pumpkin Bread!

One of the year’s Private Reserves, the Woodchuck Pumpkin Cider is a highly sought out cider during our foliage months. Infused with notes of crushed pumpkin, this bevy has a smooth taste. What’s ALMOST as good as drinking it? Cooking with it! Without further ado, let us present the Woodchuck Pumpkin Cider Pumpkin Bread.

The Woodchuck Pumpkin Cider Pumpkin Bread

As we understand more pumpkin bread is better than less, this recipe yields 2 loaves. For 1 loaf, cut the ingredients in half!

Ingredients:

  •          1 can pumpkin puree
  •          1 cup of Woodchuck Private Reserve Pumpkin Cider
  •          2/3 cup of vegetable oil
  •          4 eggs
  •          1 cup sugar
  •          1 cup light brown sugar
  •          1 tsp. vanilla extract
  •          3 ½ cups of flour
  •          2 tsp. baking soda
  •          1 tsp. of salt
  •          1 ½ tsp. cinnamon

Recipe:

Preheat the oven to 350°.

In a bowl, combine the 4 eggs, 1 can of pumpkin, 1 cup of Woodchuck Private Reserve Pumpkin Cider, and 2/3 cup of vegetable oil, and blend. Once smooth, add the 1 cup of sugar, 1 cup of light brown sugar, and the 1 tsp. of vanilla extract. Continue to blend until smooth. Use an electric mixer or blender for optimal consistency.

In a separate bowl, combine the 3 ½ cups of flour, 2 tsp. baking soda, 1 tsp. salt, and 1 tsp. cinnamon and sift together.

bread2Take the sifted mixture, and slowly add into the blended puree. Only mix until the batter is even with not clumps.

bread4In 2 well-greased, 8.5”x 4.5”, loaf pans, evenly fill with the pumpkin bread batter. Bake for about 60 minutes, or until batter is completed cooked and the crust is golden-brown.

bread3Take out of the oven and let sit for about 5 minutes, or until you’re excessive drooling won’t let you wait anymore! Lather with a light spread of butter, and enjoy with a crisp Woodchuck 802™ Cider!

Interested in more recipes? Check out these!

The Woodchuck Fall Cider Apple Pie

Mini Baked Brie Croustade with Maple & Spiced Walnuts