Pumpkin Cider Bread
1 cup apple cider
1 cup canned pumpkin pur�e
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon 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 pur�e, 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 1/2x4 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. 1 loaf |