This is a sponsored conversation written by me on behalf of Mott’s. The opinions and text are all mine. #MottsAppleswap
This apple cider pumpkin pecan bread has a hint of sweet apple cider combined with the warm fall flavor of pumpkin that we all love. The pecans add a nice crunchy texture. You would never believe that there is no oil or butter in this bread! Only delicious Mott’s® Applesauce from Walmart!
Being a food blogger means that I probably make more treats than the average person. I mean, my kids’ reaction is complete shock (and some whining) when I say there are no cookies in the kitchen to eat.
Even though there is no shortage of sweet things to eat at my house, I do feel so much better when I make something that uses healthier ingredients like Mott’s® Applesauce in place of vegetable oil. As a mom it makes me happy to know that by doing an easy swap, like Mott’s® Applesauce for oil, I can make a healthier sweet treat for the whole family to enjoy.
Did you know that you can substitute Mott’s® Applesauce for oil in any recipe? It’s a healthy alternative to cooking oil that adds so much moisture and flavor, and it produces delicious, lower-calorie and lower-fat baked goods.
This apple cider pumpkin pecan bread calls for the apple cider to be boiled until it’s reduced to 1/4 cup. This takes an extra 10 minutes + cooling time, but the concentrated apple cider flavor that you’ll get is amazing, and it definitely comes through in the bread. Plus, the boiling apple cider makes your house smell amazing! And it’s very simple. Place 1 cup apple cider into a saucepan over medium heat, and let it boil for about 10 minutes or until it’s reduced down enough.
Mix up all your wet ingredients in one bowl: reduced apple cider, pumpkin, egg, Mott’s® Applesauce, and sugars. Mix your dry ingredients into a separate bowl and combine together just until no flour pockets remain in the batter. If you stir too much the resulting bread will be dense and/or dry. You may wonder why stir it with the wire whisk? The whisk acts as a sifter which is a good thing for the dry ingredients in baked goods because the flour will have a finer texture and produce a softer bread.
I hope you have fun experimenting with your own fall favorite recipes and swapping out the cooking oil for Mott’s® Applesauce. Not only will you reduce the calories, cholesterol and fat significantly, but you’ll also get a moist and delicious final product in return. You can find Mott’s® Applesauce at Walmart in the canned fruit & vegetable aisle.
- 1 cup apple cider
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup Mott's® Original Applesauce
- 1/2 cup granulated sugar
- 1/2 packed light brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup chopped walnuts
- Pour 1 cup of apple cider into a saucepan and bring to a boil over medium heat. Let boil for 10 minutes, stirring occasionally, or until it is reduced down to 1/4 cup. Let cool to room temperature.
- Heat oven to 350 degrees. Prepare a 9x5-inch pan by spraying with cooking spray. Set aside.
- In a small mixing bowl combine flour, baking powder, pumpkin pie spice, salt, and baking soda. Stir with a wire whisk to break up any clumps.
- In a mixing bowl combine the 1/4 cup reduced apple cider, pumpkin, eggs, Mott's® Original Applesauce, and sugars. Whisk together until combined.
- Dump the dry ingredients into the wet and combine gently with a spatula or wooden spoon just until combined and no flour pockets remain.
- Stir in pecans.
- Transfer the batter to the bread pan. Bake for 40-50 minutes. Covering the top loosely with foil to prevent it from browning too much. Toothpick inserted in middle should come out clean.
- Let cool in bread pan for 5-10 minutes before letting the loaf cool completely on a cooling rack.
Save this recipe for later and PIN IT to Pinterest ♥ ♥