October 17, 2010

Pumpkin Bread

Adapted from Irya's Pumpkin Bread

1 1/2 cups brown sugar
1 1/2 cups white sugar
1/2 cup butter, melted
1/2 cup canola oil
4 eggs
1 can pumpkin (2 cups using homemade)
2 cups whole wheat flour
1 1/2 cups white all-purpose flour
2 teaspoons baking soda
1 ½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ cup water
1 cup chopped nuts of your choice (optional)

Sift dry ingredients together with spices. Cream butter, oil, and sugars. Add eggs and pumpkin and mix well. Add water. Mix wet and dry ingredients slowly. Add nuts if using. Pour into 2 greased floured 9×5 loaf pans or one Bundt pan. Bake for 1 hour to 1 hour and 15 minutes or until done at 350*.
For muffins bake for 15 minutes for mini muffin tins or 20-25 minutes for regular muffins tins. 

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