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Mark from Waltham, MA
"An ounce of action is worth a ton of theory."  - Friedrich Engels

Mark

Waltham, MA

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Pumpkin Cider Bread

  • 1 cup apple cider
  • 1 cup canned pumpkin purée
  • 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 double-acting 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
Two favorite fall ingredients are combined in this recipe.

In a saucepan, boil the cider until it is reduced to about 1/4 cup and let it cool. in a bowl of adequate size,whisk together well the pumpkin purée, eggs, vegetable oil, brown sugar, orange 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-by 4 1/2-inch loaf pan. Bake the bread in the middle of a preheated 350°F oven for approximately an hour, or until a tester comes out clean. Let the bread cool in the pan.

Makes 1 loaf.

Comments/Suggestions: I increased the baking powder by 1 tsp and the baking soda by 1/2 tsp. This gave it a little more volume. This bread is moist and delicious, but 2 Tbsp of orange zest overpowers the other flavors for my taste. Next time, I'll use one Tbsp or less.

=======Tim and Sheila Culey ======

Jenny Lind Bread

  • 1 quart flour, sifted
  • 2 ounces butter
  • 8 ounces milk
  • 4 eggs
  • 1 1/2 tsps baking soda
  • 2 tsps cream of tartar
Rub the butter into the flour. Add the rest of the ingredients. Bake with love for 20 minutes in a hot oven at 400°F.

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