Pumpkin Cider Bread

1 cup apple cider
1 cup canned pumpkin puree
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
2 Tbsp freshly grated orange zest
2 cup all-purpose flour
2 tsp double-acting baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground mace
1/4 tsp cinnamon
1/8 tsp ground cloves
1/2 cup chopped walnuts

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 puree, 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.

Makes 1 loaf

Jenn Mom2sam &Tiny

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