Everything Old Is New Again

By Lois Wiirre

Special to the Dispatch

As I drove through Town the other day, I had noticed the trees along one street were starting to show some of their color. I was thinking to myself that it just cannot be that time of year,  can it? But on the TV the meterologist was telling those watching about the first frost warning of the year. 

The apples have been falling pretty regularly and the pumpkins are a nice orange color and I was ready to go out to the garden and pick some for this recipe. I have been picking apples and farming them off to neighbor’s plus making many pans of apple bars and apple cakes. 

I am grateful for the many Blessing’s from God for all the apples. So, I love this time of year for all the colors and baking smells of Fall. 

    This recipe has been my go-to recipe for pumpkin bread. I like to experiment with adding cranberries, walnuts, cherries and pumpkin seeds chopped up. So you can add your own touches as you please. Some of my relatives like to add cream Cheese Frosting. But I feel the bread itself can be quite delicious  on its own.  

Give it a try….Till We Meet in the kitchen again. Coffee is on Lois.

Apple Cider 

Pumpkin Bread

• 1 cup pumpkin puree

• 1/2 cup oil

• 1/3 cup apple cider

• 2 eggs

• 2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1/4 teaspoon allspice

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups sugar

• 1 1/2 cups flour


To make Apple 

Cider Pumpkin Bread:

Preheat oven to 350F.

In a mixing bowl, whisk together the pumpkin puree, oil, eggs and apple cider.

Add the spices, baking soda, salt and sugar and mix in. Stir in the flour until no lumps remain.

Pour batter into a loaf pan sprayed with cooking spray. Bake in preheated oven for 50-55 minutes, until a toothpick inserted comes out clean.

Cool slightly before removing from pan.