A hint of apple flavor in this pumpkin bread ensures it is extra moist and in combination with the pumpkin and spices, it is a must try for fall. I love the addition of tart cranberries. All in all, the bread is an ideal companion for coffee or tea and the recipe makes two loaves– so you can make one to share!

Yield: 2 9×5″ loaves


for bread:

  • 3 cups all-purpose flour
  • 2 teaspoons pumpkin spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • cups golden brown sugar
  • 1/2 cup sugar
  • 1(15 ounce) can pumpkin puree 
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup apple cider
  • 1 large grated apple (about 1 1/2 cups)
  • 1 1/2 cups dried cranberries
for cinnamon glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons milk
  • 2 tablespoons apple cider
  • 1 teaspoon pumpkin spice


Preheat oven to 350 degrees. Line the bottom of two Grease two 9 x 5-inch loaf pans with parchment paper and grease with cooking spray. Combine flour, cinnamon, pumpkin spice and baking soda and salt in large bowl. In a large mixing bowl, combine sugar, pumpkin, eggs, vegetable oil and apple cider and beat until just blended. Add pumpkin mixture to flour mixture and stir just until moistened. Fold in grated apples and dried cranberries. Divide batter into prepared loaf pans. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool loaves in pans on wire racks for 10 minutes, then remove bread from pans and place on wire racks allowing to cool completely. Once cooked, combine all ingredients for glaze. Divide glaze among two loaves, allowing it to drizzle down the sides. As soon as glaze sets, slice and enjoy!