Source: Simply in Season
Date tried:January 16, 2017
Yield: 2 loaves or 48 mini-muffins
Time needed: 1 hour
I really like this lovely bread. It didn’t take very long to clean it all up.
Nutty Pumpkin Bread
1 1/2 cups/375 ml flour
1 1/2 cups/375 ml whole wheat flour
1 cup/250 ml wheat germ
1 cup/250 ml sugar
1 cup/250 ml brown sugar
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon (optional)
1/2 tsp. each: ground ginger, nutmeg, cloves (optional)
2 1/2 cups/625 ml pumpkin or winter squash, cooked and puréed
4 eggs, lightly beaten
1/2 cup/125 ml oil
1/2 cup/125 ml pecans or other nuts, chopped
1 cup/250 ml raisins or chopped dates
Pre-heat oven to 350oF/180oC.
In a large bowl, mix together the first set of ingredients and make a well in the centre.
Add the remaining ingredients in the well and mix well until all dry ingredients are moistened.
Pour batter into 2 greased 9 x 5-inch/2 L loaf pans.
Bake until a toothpick inserted in centre comes out clean (about 50 minutes).
Loosen edges and turn the loaf out onto the rack to cool completely before slicing.
Pour batter into greased mini-muffin tins.
Bake about 10 minutes.