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Two favorite fall ingredients are combined in this delicious recipe.

1 cup apple cider

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 ground cinnamon

1/8 teaspoon ground cloves

1/2 cup chopped walnuts

1 cup canned pumpkin puree

2 large eggs

1/4 cup vegetable oil

3/4 cup firmly packed light brown sugar

2 tablespoons freshly grated orange zest

1. Preheat oven to 350*F (175*C).
2. In a saucepan boil the cider until it is reduced to about 1/4 cup; set aside to cool.
3. In a bowl combine the flour, baking powder, salt, baking soda, mace, cinnamon, cloves and walnuts. Set aside.
4. In a bowl whisk together the pumpkin puree, eggs, oil, brown sugar, zest, and the reduced cider. Add the flour mixture and stir the batter until it is just combined. Transfer to a greased 8 1/2 x 4 1/2-inch loaf pan and bake in the middle of the oven for 1 hour, or until a tester comes out clean.
5. Let the bread cool in the pan for 10 minutes on rack before removing. Cool completely on rack. Store tightly wrapped.

Makes 1 loaf.