Pumpkin Apple 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 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons 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 puree, eggs, oil, brown sugar, zest and the reduced cider.

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

Transfer the batter to a well-buttered 8 1/2 x 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350 degree F oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

Makes 1 loaf.