3 ½ cups whole wheat pastry flour (makes it less grainy than regular whole wheat flour, but I just use white)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves (I double)
1 teaspoon ground cinnamon (I double)
1 teaspoon ground nutmeg
1 teaspoon ground ginger (I double)
½ teaspoon salt
2 cups solid pack pumpkin (I used fresh pumpkin, not canned)
½ cup oil
½ cup applesauce
2 cups sugar
1 cup chopped walnuts (optional)
1 cup raisins (optional)
- Preheat oven to 350, and grease 2 loaf pans.
- In a medium bowl, mix together the flour, baking soda, baking powder, salt, and spices. Sift. Set aside.
- In another bowl (the electric mixer works well for this) mix pumpkin, oil, applesauce, sugar, and eggs. Mix until well blended.
- Stir in dry ingredients.
- Stir in walnuts and raisins by hand.
- Divide batter evenly between two prepared loaf pans.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Cool in pans on a wire rack for 15 minutes. Remove from pans and let cool completely.
I got this recipe from a friend. I love to bring it to Thanksgiving! We just slice it up, and serve it next to the rolls 🙂 The only bad thing about this bread is that there are never any leftovers!