Pumpkin Bread

You Will Need

1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour
1 1/3 cups granulated sugar (sugar amount has been reduced)
2 teaspoons baking soda
1 CAN 100% pumpkin puree (not pie filling)
1 cup canola oil
4 eggs, beaten
1/2 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 cup chopped walnuts (or, replace with 1 cup chocolate chips)



​

Makes TWO 9 x 5 x 3 inch loaves

What To Do

Preheat oven to 350º F.  

In an extra large bowl, whisk together the flour, sugar, baking soda, and spices. In a large bowl, whisk the pumpkin, oil, eggs, and water together.  Combine wet with dry ingredients just enough to moisten.  Stir in the nuts. 

Spoon into two greased and floured 9 x 5 x 3 inch loaf pans. 
​Bake 50-60 minutes until a pick inserted in the center comes out clean.  Turn loaves out of the pans after 5 -10 minutes and let cool on a rack. After cooling, bread loaves can be frozen by wrapping in plastic wrap and then wrapping in foil.

Note: For gluten-free bread, replace the white and wheat flour with an equal amount (3 cups total) of King Arthur's Gluten-Free Measure for Measure Flour.

Source:  Adapted from simplyrecipes.com