Pumpkinbröd

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1. 1
   Bring 1 cup apple cider to a boil in a small saucepan and cook until reduced to about ¼ cup; let cool.
2. 2
   Place a rack in middle of oven; preheat oven to 350°. Butter an 8½x4½" loaf pan. Whisk 2 large eggs, 1 cup canned pure pumpkin purée, ¾ cup (packed; 150 g) light brown sugar, ¼ cup vegetable oil, 2 Tbsp. finely grated orange zest, and reduced cider in a medium bowl to combine. Sift in 2 cups (250 g) all-purpose flour, 2 tsp. baking powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. baking soda, ¼ tsp. ground cinnamon, ¼ tsp. ground mace, and ⅛ tsp. ground cloves; mix just until incorporated. Fold in ½ cup chopped raw walnuts. Scrape batter into prepared pan; smooth top.
3. 3
   Bake bread until risen and a tester comes out clean, 55–65 minutes. Transfer pan to a wire rack and let bread cool in pan.  Editor’s note: This recipe was first printed as ‘Pumpkin Cider Bread’ in the November 1979 issue of ‘Gourmet’ in a feature on the now out-of-print ‘Gifts in Good Taste’ by Helen Hecht and Linda LaBate Mushlin, and appeared again in the October 1991 issue in a 50th Anniversary spread on the magazine’s favorite desserts through the years. Head this way for our best banana bread and more great loaves →