Whole Grain Pumpkin Bread
Whole Grain Pumpkin Bread recipe
Yield
24 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar, light
|
*
|
| ½ | cup |
molasses
|
|
| 2 | large |
eggs
well beaten |
|
| 16 | ounces |
canned pumpkin purée
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ⅓ | cup |
bran
wheat |
|
| ⅓ | cup |
bran
|
|
| ⅓ | cup |
wheat germ
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
cloves
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
pecans
chopped |
|
| ¼ | cup |
raisins, seedless
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar, light
|
*
|
| 118 | ml |
molasses
|
|
| 2 | large |
eggs
well beaten |
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 79 | ml |
bran
wheat |
|
| 79 | ml |
bran
|
|
| 79 | ml |
wheat germ
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
cloves
|
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
pecans
chopped |
|
| 59 | ml |
raisins, seedless
optional |
*
|
Directions
Preheat oven to 375℉ (190℃).
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 and raisins if using. Fill pans and bake about 1 hour, until pick comes out clean.
Cool on rack. Better if served the day after cooking.
