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
1 tsp. freshly grated orange zest (opt.)
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
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 umpkin pur?e, eggs, oil, brown sugar,
zest, and reduced cider.

Into the bowl sift together the flour, the baking powder, the salt, baking soda,
cinnamon, and cloves, add walnuts, and stir the batter until it is just

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.

Comments/Suggestions: Increase the baking powder by 1 tsp and the soda by 1/2
tsp. to give this a little more volume. This bread is moist and delicious.