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Pumpkin Stuffing Bread
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Delicious buttery whole wheat pumpkin bread, perfect for Thanksgiving stuffing or simply enjoyed with butter and preserves.
Ingredients:
  • 2.5 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
Instructions:
  • Prepare two 9x5 inch loaf pans by greasing them with butter. Preheat the oven to 350 degrees (175 degrees C) and position the oven rack in the lower third of the oven.
  • Mix together the white flour, whole wheat flour, sugar, baking powder, and baking soda in a large bowl until fully combined.
  • Combine the pumpkin, eggs, and salt in a separate bowl. Then gradually blend into the flour mixture while adding softened butter or margarine one tablespoon at a time.
  • Divide the mixture evenly between two pans. Bake for about 45 minutes or until golden and a cake tester comes out clean. Invert onto racks to cool.

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