Whole Grain Pumpkin Bread


1 cup oil or butter
1 1/2 cups firmly packed light brown sugar
1/2 cup molasses
2 eggs, well beaten
16 ounces can pumpkin (Libby's)
2 cups flour
1/2 cup whole wheat flour
cup wheat bran
cup oat bran
cup wheat germ
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup pecans, finely chopped (optional)


Preheat oven to 375 degrees. 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. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking.


This recipe uses a lot of whole grains, but it will turn out excellently if you use all-purpose flour in place of any or all of the whole grains. Also, any of the whole grains are interchangeable with any of the other whole grains in the recipe. This bread freezes well.




Tuesday, January 5, 2010 - 12:03am


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