A delightful spiced loaf combining the flavors of pumpkin and apple cider, perfect for autumn.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the loaf in for even baking.
In a saucepan, boil the apple cider until it reduces to about 1/4 cup, then let it cool.
Reducing the cider concentrates its flavor, enhancing the loaf's taste.
In a mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, orange zest, and the cooled cider until smooth.
Whisking thoroughly ensures a uniform batter and incorporates air for a lighter texture.
In another bowl, sift together the flour, baking powder, salt, baking soda, mace, cinnamon, and cloves.
Sifting the dry ingredients helps to evenly distribute the spices and prevents lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to prevent a dense loaf; mix until no dry streaks remain.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour before folding in can help distribute them evenly.
Pour the batter into a greased 8 1/2 x 4 1/2 inch loaf pan.
Greasing the pan thoroughly ensures the loaf releases easily after baking.
Bake in the middle of the oven for about 1 hour, or until a tester inserted in the center comes out clean.
Check the loaf a few minutes before the timer ends to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the loaf with your favorite spread or enjoy as is.
For an indulgent treat, serve with a dollop of whipped cream or a drizzle of honey.
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