MY FAMILY'S PUMPKIN-CIDER BREAD

My Family's Pumpkin-Cider Bread image

This pumpkin-cider bread has been in our family for 4 generations. Hope you enjoy it! Coconut and chocolate chips are optional upon your taste. Make these into mini loaves, muffins, or regular-sized loaves. Freezes well.

Provided by linda

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 20

Number Of Ingredients 15

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Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 ½ teaspoons salt
1 ½ cups brown sugar
1 ½ cups white sugar
1 cup oil
1 cup canned pumpkin puree
1 cup semisweet chocolate chips
½ cup apple cider
½ cup shredded coconut
⅓ cup water
4 eggs

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
Sift flour, baking soda, cinnamon, nutmeg, allspice, and salt into a large bowl. Mix in brown sugar, white sugar, oil, pumpkin puree, chocolate chips, apple cider, shredded coconut, water, and eggs until well blended. Pour batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool completely before serving.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 53.5 g, Cholesterol 32.7 mg, Fat 16.2 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 349.8 mg, Sugar 37.1 g