Pumpkin Bread I

A pumpkin bread that may be used to make stuffing or try it toasted with butter.

Original recipe makes 2 loaves

Ingredients

2 1/2 cups all-purpose flour
2 cups whole wheat flour
2 cups white sugar
1 tablespoon baking powder
2 teaspoons baking soda
4 eggs, beaten
2 cups pumpkin puree
2 teaspoons salt
1 cup butter, softened

Directions

  1. Butter two 9×5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
  2. In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
  3. In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
  4. Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

Nutrition

Calories: 276 kcal
Carbohydrates: 42.1 g
Cholesterol: 67 mg
Fat: 10.6 g
Fiber: 2.2 g
Protein: 4.8 g
Sodium: 512 mg

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