This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Paul Robins learns how to make Pumpkin Cider Brother’s Bread with Chef Mark Mckenna. Here’s the ingredients to make your own loaf. You can also head to for more.

Pumpkin Cider Brother`s Bread

Makes 1 loaf

Two favorite fall ingredients are combined in the recipe below.


•1 cup apple cider

•1 cup canned pumpkin purée

•2 large eggs

•1/4 cup vegetable oil

•3/4 cup firmly packed light brown sugar

•2 tablespoons freshly grated orange zest

•2 cups all-purpose flour

•2 teaspoons double-acting baking powder

•1/2 teaspoon salt

•1/4 teaspoon baking soda

•1/4 teaspoon ground mace

•1/4 teaspoon cinnamon

•1/8 teaspoon ground cloves

•1/2 cup chopped walnuts

•2 1/2 cup(s) confectioners` sugar

•1/4 cup(s) apple cider or juice

•1 1/2 teaspoon(s) apple pie spice

In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, the zest, and the reduced cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace, the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan. Meanwhile, in a medium bowl, stir together confectioners’ sugar, cider, and apple pie spice until smooth. Frost loaf when cool enough to not melt glaze.