Pumpkin Bread

Many people on the internet claim to possess the world’s best pumpkin bread recipe, but this cider-tinged iteration is a strong contender. With minimal prep time and a mostly hands-off process, this quick bread asks little of its baker. Use homemade pumpkin purée or a good-quality store-bought can of pumpkin (Libby’s is a widely available and highly regarded brand) for loads of pumpkin flavor. The secret to this bread’s tender crumb is a full cup of apple cider, reduced to concentrate its autumnal flavor. Meanwhile, orange zest adds a freshening zip.

You won’t need a separate bowl for the dry ingredients: Just sift them right over the wet stuff. This recipe gets a dose of chopped walnuts, but you could easily substitute pecans—or skip the nuts in favor of dried cranberries or chocolate chips.

Bake time is an hour, or until a toothpick or tester comes out clean. Cool the pumpkin loaf completely on a wire rack before you unmold it from the pan. While this pumpkin bread is delicious as is, it’s phenomenal with a schmear of cream cheese. You could also make a simple powdered sugar glaze to drizzle over the top if you’d like. As for leftover slices—if there are any—they’re best toasted and topped with a pat of butter and a pour of maple syrup.