Apple Pumpkin Sunflower Bread

apple pumpkin sunflower bread

apple pumpkin sunflower breadApple Pumpkin Sunflower Bread

1 1/2 cups whole wheat flour or white whole wheat flour
1 1/2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice or 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon
ground cloves
2 teaspoons baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup walnut oil or vegetable oil
4 eggs
1/2 cup boiled cider (see recipe, Boiled Cider), applejack, apple brandy, apple cider or apple juice
1 15 – ounce can pumpkin
1 1/2 cups finely chopped, peeled firm, sweet apples (such as Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo)
1/2 cup dry-roasted sunflower seeds or chopped walnuts

Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2×3 1/2×2-inch loaf pans. Line bottoms with parchment
paper; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt; set
In an extra-large mixing bowl, combine granulated sugar, brown sugar and oil. Beat with an electric mixer on medium speed until well mixed. Add
eggs; beat well. Alternately add flour mixture and Boiled Cider to sugar mixture, beating on low speed after each addition just until combined.
Beat in pumpkin. Fold in apples and sunflower seeds. Spoon batter into prepared pans; spread evenly.
Bake in a 350 degrees oven for 55 to 60 minutes for the 9×5-inch loaves, 45 to 50 minutes for the 8×4-inch loaves or 40 to 45 minutes for the 7
1/2×3-inch loaves, or until a toothpick inserted near centers comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. Wrap in foil and store overnight
before slicing.


Boiled Cider


8 cups fresh apple cider or apple juice


In a 5- to 6-quart Dutch oven, bring cider to boiling; reduce heat to medium. Boil gently, uncovered, 1 3/4 hours, stirring occasionally, until cider has reduced to 1 1/2 cups. Remove from heat; cool to room temperature.

Transfer to a clean screw-top jar. Cover and store in the refrigerator for up to 3 months. (Boiled cider thickens considerably in the fridge, so choose a jar that you can easily get a spoon into.)

To use boiled apple cider: Stir a couple of tablespoons into apple filling for pie, crisp, crumble, or turnovers; replace honey or molasses in recipes for gingerbread, apple cake, or spice muffins; brush on grilled vegetables for a sweet-tart taste; add a bit to homemade vinaigrette; drizzle over oatmeal, pancakes or waffles; drizzle over cornbread; pour it over ice cream or frozen yogurt; drizzle it on grilled fruit; or add it to your favorite barbecue sauce or applesauce.

 Spiced Boiled Cider Syrup: In a small saucepan, combine 1/4 cup packed brown sugar, 2 teaspoons cornstarch, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg or cardamom and 1/8 teaspoon ground cloves or ground allspice. Add 1 cup boiled apple cider, 2 tablespoons butter and 1/2 teaspoon vanilla. Heat and stir until mixture is combined and butter melts. Serve warm over pancakes, waffles or French toast. Makes about 1 cup.

source: MidWest Living

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