Apple Pumpkin Sunflower Bread

By Cookie67

We packed a bushel of fall into this homey loaf: pumpkin, apple, nuts and spices. A generous half-cup of boiled cider adds unmistakably fruity zing, but you can substitute any apple-flavor liquid. You can make boiled cider yourself using the recipe on our site, or purchase it at specialty food stores or online. SEE BELOW DIRECTIONS FOR MAKING BOILED CIDER AND OTHER USES FOR THIS GREAT SEASONAL TREAT.

Ingredients

• 1 1/2 cups whole wheat flour or white whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons pumpkin pie spice or 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup walnut oil or vegetable oil
• 4 eggs
• 1/2 cup boiled cider (see recipe, Boiled Cider), applejack, apple brandy, apple cider or apple juice (below)
• 1 15 - ounce can pumpkin
• 1 1/2 cups finely chopped, peeled firm, sweet apples (such as, Golden Delicious, Jonagold, Pink Lady, Braeburn and/or Cameo) (2 medium)
• 1/2 cup dry-roasted sunflower seeds or chopped walnuts

Preparation

Step 1

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans. Line bottoms with parchment; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice, baking soda and salt; set aside.

2. In an extra-large mixing bowl, combine granulated sugar, brown sugar and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Alternately add flour mixture and Boiled Cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Fold in apples and sunflower seeds. Spoon batter into prepared pans; spread evenly.

3. Bake in a 350 degrees oven for 55 to 60 minutes for the 9x5-inch loaves, 45 to 50 minutes for the 8x4-inch loaves or 40 to 45 minutes for the 7 1/2x3-inch loaves, or until a toothpick inserted near centers comes out clean.

4. Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. Wrap in foil and store overnight before slicing.

BOILED CIDER:

1. Make it: in a 6-quart Dutch oven, bring 8 cups fresh apple cider or juice to boiling; uncovered, 1 3/4 hours, stirring occasionally, until cider has reduced to 1 1/2 cups. remove from heat; cool. Transfer to a clean screw-top jar. Cover and store in the refrigerator for up to 3 months. (Boiled cider thickens considerably in the fridge, so choose a jar that you can easily get a spoon into.)

2. Use it: Stir a couple of tablespoons into filling for pie, crisp, crumble or turnover; replace honey or molasses in recipes for gingerbread, apple cake or spice muffins; brush on grilled vegetables; add to your favorite vinaigrette, barbecue sauce or applesauce; drizzle over oatmeal, pancakes, waffles, corn bread, ice cream, frozen yogurt or grilled fruit.

3. Dress it Up: turn tart boiled cider into syrup for French toast, waffles or pancakes. In a small saucepan, combine 1/4 cup packed brown sugar, 2 tsp cornstarch, 1/4 tsp cinnamon, 1/8 tsp nutmeg or cardamon, 1/8 tsp ground cloves or allspice. Add 1 cup boiled cider, 2 tbsp butter and 1/2 tsp vanilla. Heat and stir until butter melts. Serve warn. Makes about 1 cup.