cardamom sugar swirled cider pumpkin bread__________________"This doesn't taste healthy" is the best compliment one can offer for anything I bake. J shared this statement with me upon sampling and it made me glow! Super moist, oil- and butter-free, loaded with pumpkin and hinted with honeycrisp apple cider. A ton of autumnal delight in one dense, soft, fragrant snack loaf.
Ingredients
- 1 can pumpkin puree
- 1/2 cup apple cider
- 1/4 cup Greek yogurt
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup wheat flour
- 1 cup all purpose flour
- 1 tbsp ground cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- 1/4 tsp clove
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 tsp each baking powder & baking soda
cardamom sugar
- 1/4 cup white sugar
- 1 tsp cardamom
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees and coat a bread pan with oil. In a large bowl, whisk pumpkin, cider, yogurt, maple syrup, brown sugar, and vanilla until combined. Whisk in eggs one at a time. In a separate bowl, stir together flours, spices, salt, baking powder, and baking soda. Add dry ingredients to the wet and fold gently with a spatula until well incorporated.
- The sugar is nice and simple. Just mix sugar, cardamon, and cinnamon into a small bowl until the components meld.
- Pour about half of the batter into the bread pan. Sprinkle two tablespoons of the cardamom sugar evenly across the surface. Scoop the remaining batter overtop and spread lightly so it spans the length and width of the pan. With a butter knife, swirl the batter in whatever pattern you'd like to distribute the cinnamon sugar filling. Dash the reserved cardamom sugar atop.
- Bake loaf for 50-60 minutes or until a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack 20-30 minutes before slicing - the loaf is quite tender if cut into too soon. Serve with cream cheese, butter, honey, or just on its own.