Pumpkin bread, oh dear I am in trouble with this one!

Pumpkin Bread Loaf

What is it with all the pumpkin breads right now? I am not sure, but if I don’t stop this I will surely gain 200 pounds. This is a wonderful bread! Super moist too. This is such a simple recipe that I made another one right after I popped it in the oven. A great little recipe I got from Laura Davis (http://sweetsavoryplanet.blogspot.com) with dates or raisins, pecans or walnuts, and I even threw in pumpkin seeds instead! Love IT! You will too.

Here’s all you do:

Pumpkin Bread
makes one 9 X 5-inch loaf

1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon of baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated or ground nutmeg
1/4 teaspoon of cloves
1/3 cup milk
1/2 teaspoon vanilla
1/3 cup canola oil
3/4 cup white sugar
1/3 cup dark brown sugar
2 large eggs
1 cup canned pumpkin or homemade pureed pumpkin
1/2 cup pumpkin seeds (or walnuts or pecans)
1/3 cup chopped raisins (or dates)

Mix all the dry ingredients together in one bowl.  Mix the milk and the vanilla together in another bowl or container.

Mix the sugar and the canola oil in a mixer until it is completely blended.  This will take about 2 minutes on medium speed.

Add the eggs one at a time mixing well after each addition.  Add the pumpkin and blend well.

Add the flour mixture in thirds alternating with the milk, starting and ending with the flour mixture.  Mix until just blended.  Stir in the seeds and raisins.

Place in greased 9 X 5-inch loaf pan and bake at 350 degrees for 1 hour or until done (my loaf took 55 minutes).  Test for doneness with a bamboo skewer or toothpick, when it comes out clean or with just a few crumbs the loaf is done.  This is a very moist bread. VERY moist cake. Great to pack for lunches.

Let the loaf rest in the pan for 10 minutes or so.  Remove from pans and place on cooling rack for 30 minutes before slicing.

I LOVE this recipe. I made one with raisins and walnuts, and the other with raisins and pumpkins seeds. Did I mention I LOVE this recipe? I believe you will to. Get ready for the holidays with this little gift giving ditty.

Bon Appétit.