Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter is the quintessential fall baking recipe! The pumpkin bread is moist with bursts of apple flavor in every bite. The chocolate cream cheese butter is served warm and melts into every crevice of the perfectly baked pumpkin bread.
This post may contain affiliate links. Please read my Privacy Policy.
Baking a loaf of pumpkin bread is my favorite way to kick off the start of fall. With this recipe, my kitchen smells like apples and pumpkin and it makes me so excited for the changing colors of the leaves outside. The bread itself is moist and full of pumpkin and apple flavors. You can spread soft butter, apple butter or homemade chocolate cream cheese butter (my favorite) on this pumpkin bread for a more enjoyable experience. The chocolate and cream cheese melt into the bread and create a beautiful harmony of flavors that are so addictive. You will be baking this pumpkin bread all throughout fall, I guarantee it!
Ingredients for Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter
The apple cider takes on more of a back note in this pumpkin bread. I still wanted the bread to taste mostly of pumpkin with hints of apples. One of my favorite fall desserts is pumpkin roll with cream cheese frosting. I wanted to incorporate cream cheese into this recipe and thought that a warm cream cheese butter would be perfect. Chocolate adds another dimension of flavor and creates a rich and creamy taste to the cream cheese butter without being too overwhelming.
- apple cider – make sure to use seasonal, local apple cider for best quality donuts. Reducing the apple cider will enhance and concentrate the apple flavor, making the donuts even tastier!
- pumpkin puree
- neutral oil
- large eggs
- granulated sugar
- baking powder
- baking soda
- fine sea salt
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- all-purpose flour
Chocolate Cream Cheese Butter (optional)
- cream cheese
- unsalted butter
- semi-sweet chocolate chips
- powdered sugar
- vanilla extract
- ground cinnamon
Here’s what else you’ll need:
- medium saucepan
- large mixing bowl
- whisk
- standard loaf pan
- measuring cups and spoons
How to Make Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter
Making the bread requires just 1 bowl and takes just minutes to make. Since the bread takes so long to bake and cool, I like to wait until about 10 minutes before I’m ready to eat the bread to make the cream cheese butter. It’s best served warm. You can store the cream cheese butter in an airtight container in the refrigerator for up to 1 week. Heat it up in the microwave for a few seconds when you’re ready to serve.
- Reduce apple cider. Let cool.
- Whisk together cooled apple cider, pumpkin puree, oil, eggs and sugar until smooth and creamy.
- Next, sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves into the batter then whisk until evenly distributed. Add the flour and whisk until you no longer see white spots.
- Pour the batter into the greased loaf pan. Mix granulated sugar with ground cinnamon. Sprinkle the mixture evenly over the top of the bread batter.
- Bake the bread then let cool.
Chocolate Cream Cheese Butter (optional)
- Warm the cream cheese and butter then whisk until smooth.
- Add chocolate chips, powdered sugar, vanilla and cinnamon then whisk until chocolate is melted and mixture is smooth and creamy. Serve warm and spread onto a slice of cooled bread.
More Fall Recipes
- Sweet Potato Gnocchi with Bacon and Sage
- Apple and Brie Galette with Pretzel Walnut Crust
- Baked Apple Cider Donuts
- Apple Spice Cake with Cream Cheese Frosting
- Italian Beans and Greens Soup with Sausage
- Baked Pumpkin Pudding Cups
Please let me know how your Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter
AuthorLeandra BuchinCategoryBread, Chocolate, Dessert, Nut-Free, Sweet Breakfast, VegetarianDifficultyBeginnerApple Cider Pumpkin Bread with Chocolate Cream Cheese Butter is the quintessential fall baking recipe! The pumpkin bread is moist with bursts of apple flavor in every bite. The chocolate cream cheese butter is served warm and melts into every crevice of the perfectly baked pumpkin bread.
Preheat oven to 350°F and lightly grease a standard loaf pan. In a medium saucepan, bring the apple cider to a boil. Reduce heat and let simmer until reduced to about 1/3 cup of cider, stirring occasionally. This should take about 15 Minutes to reduce, then let cool to room temperature. (Reducing the cider will enhance the apple flavor).
In a large mixing bowl, whisk together cooled apple cider, pumpkin puree, oil, eggs and sugar until smooth and creamy.
Next, sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves into the batter then whisk until evenly distributed. Add the flour and whisk until you no longer see white spots.
Pour the batter into the greased loaf pan. In a small mixing bowl, mix 2 tbsp granulated sugar with 1 tsp ground cinnamon. Sprinkle the mixture evenly over the top of the bread batter.
Bake for 1 Hour or when a toothpick inserted into the center of the bread comes out clean. You can either let the bread cool completely in the pan or turn out of the pan after 15 Minutes, then let cool completely on a cooling rack.
While the bread is cooling, make the chocolate cream cheese butter: In a medium saucepan over medium heat, add the cream cheese and butter. Whisk until melted and smooth, about 5 minutes.
Add chocolate chips, powdered sugar, vanilla and cinnamon then whisk until chocolate is melted and mixture is smooth and creamy. Serve warm and spread onto a slice of cooled bread. Enjoy!
Ingredients
Directions
Preheat oven to 350°F and lightly grease a standard loaf pan. In a medium saucepan, bring the apple cider to a boil. Reduce heat and let simmer until reduced to about 1/3 cup of cider, stirring occasionally. This should take about 15 Minutes to reduce, then let cool to room temperature. (Reducing the cider will enhance the apple flavor).
In a large mixing bowl, whisk together cooled apple cider, pumpkin puree, oil, eggs and sugar until smooth and creamy.
Next, sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves into the batter then whisk until evenly distributed. Add the flour and whisk until you no longer see white spots.
Pour the batter into the greased loaf pan. In a small mixing bowl, mix 2 tbsp granulated sugar with 1 tsp ground cinnamon. Sprinkle the mixture evenly over the top of the bread batter.
Bake for 1 Hour or when a toothpick inserted into the center of the bread comes out clean. You can either let the bread cool completely in the pan or turn out of the pan after 15 Minutes, then let cool completely on a cooling rack.
While the bread is cooling, make the chocolate cream cheese butter: In a medium saucepan over medium heat, add the cream cheese and butter. Whisk until melted and smooth, about 5 minutes.
Add chocolate chips, powdered sugar, vanilla and cinnamon then whisk until chocolate is melted and mixture is smooth and creamy. Serve warm and spread onto a slice of cooled bread. Enjoy!
Notes
Notes
PRO TIP: Make sure to use seasonal, local apple cider for best quality bread. Reducing the apple cider will enhance and concentrate the apple flavor, making the donuts even tastier!
STORAGE: You can store the cream cheese butter in an airtight container in the refrigerator for up to 1 week. Heat it up in the microwave for a few seconds when you’re ready to serve.
* Keep the pumpkin bread wrapped in plastic wrap at room temperature for up to 4 days. You can refrigerate it to make it last up to 1 week (we all know it’s not going to last that long).
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
