Sunday, November 21, 2010
I wanted to bake something for my writers' group, but make enough that my family would have a treat too so I came up with this pumkin bread recipe that makes two loaves. Perfect! One for my group and one to leave home. It's not too sweet--we liked it with butter or cream cheese (dairy or nondairy versions). This would be great with soup for dinner . . . unfortunately, I don't think there'll be any left by then.
Makes 2 loaves
1 (15-ounce) can pumpkin
1/2 cup packed brown sugar
1/2 cup natural granulated sugar
2/3 cup oil
2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons pumkin pie spice
1/2 cups chopped walnuts (optional)
Preheat oven to 350 degrees F. Oil two 8 x 4-inch loaf pans.
In large mixing bowl, beat pumpkin, sugars, oil, vanilla, and eggs until combined. In a separate bowl, sift together flours, baking soda, salt and spice. Pour flour mixture into pumpkin mixture. Still gently just until flour is mixed in. Fold in nuts.
Divide the batter evenly between the two loaf pans. Bake 45 to 55 minutes, or until tester inserted in center comes out clean. Cool 5 minutes. Carefully remove loaves from pan. Cool on a rack for 1 hour before slicing.