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Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of two 9-by-5-inch, three 8-by-4-inch, or four 7.5-by 3.5-inch loaf pans. Line bottoms with parchment paper; grease parchment and set aside. In a large bowl, combine whole wheat and all-purpose flour, pumpkin pie spice (or spice mix), baking soda and salt; set aside.
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 (or applejack, brandy, cider or juice) to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Fold in apples and sunflower seeds (or walnuts). Spoon batter into prepared pans; spread evenly.
Bake for 55 to 60 minutes for the 9-by-5-inch loaves, 45 to 50 minutes for the 8-by-4-inch loaves or 40 to 45 minutes for the 7.5-by-3.5-inch loaves, or until a toothpick inserted near centers comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks. For easier slicing, wrap in foil and store overnight before slicing.