Dandy Duke

Tuesday, October 13, 2026

Tasty Tuesday

Mom had some apple cider that she wanted to use up and she found this recipe that she wanted to try~

Pumpkin Apple Cider Bread or Muffins

ingredients

1cup apple cider
1cup canned pumpkin puree
2 large eggs
1⁄4cup vegetable oil
3⁄4cup light brown sugar, firmly packed
2tablespoons freshly grated orange zest
2cups all-purpose flour
2teaspoons double-acting baking powder
1⁄2teaspoon salt
1⁄4teaspoon baking soda
1⁄4teaspoon ground mace
1⁄4teaspoon cinnamon
1⁄8teaspoon ground cloves
1⁄2cup chopped walnuts

directions

Preheat oven to 350°.
In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
Add the walnuts; stir batter just until combined.
Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
Bake in middle of oven 1 hour, or until a tester comes out clean.
Let bread cool in the pan.

We're boiling the 1 cup of apple cider to reduce it to 1/4 cup. In all honesty, mom didn't notice the muffins tasting more apple than pumpkin and the cider didn't thicken so she won't be doing the boiling again.

I got to taste the pumpkin puree!

I got to taste the muffin batter too!

So we made muffins instead of bread in a loaf pan and mom also used dried cranberries instead of walnuts. The muffins are just out of the oven. They are such a pretty Autumn color!