Ingredients
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1 cup apple cider
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1 cup canned pumpkin puree
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2 large eggs
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1/4 cup vegetable oil
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3/4 cup light brown sugar, firmly packed
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2 tablespoons freshly grated orange zest
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2 cups all-purpose flour
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2 teaspoons double-acting baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/4 teaspoon ground mace
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1/4 teaspoon cinnamon
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1/8 teaspoon ground cloves
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1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°.
- In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
- In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
- In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
- Add the walnuts; stir batter just until combined.
- Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
- Bake in middle of oven 1 hour, or until a tester comes out clean.
- Let bread cool in the pan.