Adapted from Bon Appétit Fast, Easy and Fresh cookbook
Yield: 2 loaves
Preheat oven to 350°F
Butter and flour two 9x5x3 inch loaf pans
Ingredients:
- 1 1/2 c. all-purpose flour (or gluten-free flour mix)
- 1 1/2 c. whole wheat flour (or gluten-free flour mix)
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 c. raw sugar (or raw honey)
- 1 c. sunflower oil
- 3 large eggs (room temp)
- 15 oz. (1 can) pure pumpkin
- 1 c. chopped walnuts (optional)
Directions:
Sift first eight ingredients into a large bowl. In second bowl, beat sugar and oil to blend, and then add eggs and pumpkin. Mix well. Stir dry ingredients into pumpkin mixture in two additions, just until blended. Add nuts, if desired.
Divide between loaf pans. Bake approximately 1 hour 10 minutes, or until tester inserted into center comes out clean. Transfer to racks and cool in pans for 10 minutes. Cut around sides of pan with a knife to loosen. Turn loaves onto rack to cool completely.