By Ocean~Ivy on August 05, 2002
Photo by ChrisF
Photo by ChrisF
"This is so easy to make! This bread is just perfect for Autumn.The cider and pumpkin combine wonderfully!"
Serving Size: 1 (1138 g)
Servings Per Recipe: 1
"Great recipe! I loaded it up w/flax seed, quinoa, pistachio and sunflower seed kernels - left out the walnuts. Cooked up in 8 mini loaf pans - absolutely gobbled up at the oyster roast they were taken to. Kepper recipe - next time I will soak quinoa for 5 minutes in hot water before mixing in amd will also try adding some millet to the mix. TY for a great recipe!"
"Very tasty quick bread. I did sub fresh cooked sweet potato in place of the pumpkin as I think they are really similar in taste and one potato made the right amount of puree. I did add a little less than 1 Tbsp zest--nectarine since that's what I had. I also subbed pecans and put in more than called for since we really like a lot of nuts in the bread. Thanks for posting! Made for Zaar Chef Alphabet Soup Tag game."
"I wasn't sure how this bread was going to turn out so I made half a batch. My cider had already been mulled. I used fresh sweet potato's as I prefer those. Used a bit more brown sugar (I have a sweet tooth). It tasted very yummy. I am very happy with it. All I would change is a little less orange zest. The orange was quite stong."
"Very nice flavor combinations! I made two changes. I used 1/4 cup brown sugar and 1/2 cup Splenda, and adjusted baking time according to Splenda directions, and subbed nutmeg for mace. Thanks for posting this!"
"A very good fall bread. I did not notice the cider in the taste of the bread, The spices and the walnuts showed up more. It is a nice textured quick bread. I would make it again if I had cider to use up, but would not buy cider just to make this bread. "