Harvest Pumpkin Bread

Celebrate the Four Seasons Cookbook, 1979

1 hour — 1 loaf of bread

Ingredients

1 3⁄4	cup	pumpkin (cooked and pureed - or canned pumpkin)
1 1⁄2	cup	brown sugar (packed)
4		eggs (beaten)
3⁄4	cup	vegetable oil
2 1⁄3	cup	all-purpose flour
1	cup	whole wheat flour
2	teaspoon	baking powder
1	teaspoon	baking soda
2	teaspoon	cinnamon
1	teaspoon	salt
1⁄2	teaspoon	nutmeg
1	cup	walnuts (chopped)

Instructions

Combine pumpkin, sugar and eggs; beat well. Beat in oil. Toss together flours, baking powder, baking soda, cinnamon, salt and nutmeg. Add dry ingredients and walnuts to pumpkin mixture, stirring until just combined; be careful not to overmix.

Grease and flour two 7-1/2 x 3-1/2 x 2-1/4 inch loaf pans or one 9-inch tube pan; fill with batter. Bake in a 350F oven about 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and let stand about 15 minutes on a cake rack. Turn out and finish cooling on the rack.