Whole grain pumpkin bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil or butter |
| 1½ | cup | Firmly packed light brown sugar |
| ½ | cup | Molasses |
| 2 | Eggs, well beaten | |
| 16 | ounces | Can pumpkin (Libby's) |
| 2 | cups | Flour |
| ½ | cup | Whole wheat flour* |
| ⅓ | cup | Wheat bran* |
| ⅓ | cup | Oat bran* |
| ⅓ | cup | Wheat germ* |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Salt |
| ¼ | cup | Pecans, finely chopped (optional) |
Directions
* This recipe uses a lot of whole grains, but it will turn out excellently if you use all-purpose flour in place of any or all of the whole grains. Also, any of the whole grains are interchangeable with any of the other whole grains in the recipe.
Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar, and molasses until well blended. Blend in egg and pumpkin.
Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg, and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking.
This bread freezes well.