Talley Farms Fresh Harvest

Desserts

Pumpkin Bread, Andrea's Whole Wheat

This is a good, healthy bread that's not too sweet

Ingredients

  • 1 cube salted butter (1/4 cup), softened OR 6 oz. safflower oil OR 3 oz. safflower oil and 3 oz. walnut oil

  • 1 ½ cups sugar
  • 1  15 oz. can pumpkin
  • 4 eggs
  • 1 cup chopped walnuts
  • 2 ¼ cups 100% whole wheat flour
  • 1 tsp salt
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
 

Directions

1. Preheat oven to 350 degree F.  Grease and flour two 5×9 or smaller (approx.) glass loaf pans.

2. Mix butter and sugar together until well blended.  Add pumpkin, eggs and walnuts and mix.
3. Mix together all dry ingredients in a separate bowl.
4. Add dry ingredients to pumpkin mixture and stir until just blended.  Don’t over mix.
5. Bake 40-50 minutes until wooden toothpick comes out fairly clean when inserted in middle of loaf.
6. Cool on rack for 5 minutes.  Turn out onto rack to completely cool.
 
You may also use 4 small loaf pans.  Bake for 35 minutes. 
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