- Use ricotta or sour cream instead of butter.
- Super good with white whole wheat flour, which is made from a winter wheat.
- A single loaf turns out really good when baked 45-50 minutes in a gas convection oven.
- Might try smaller pans for moistness.
- 2 cups (8 ounces) whole wheat flour, traditional or white whole wheat
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup (1 stick, 4 oz) unsalted butter
- 1 cup (7½ oz) packed light or dark brown sugar
- ¼ cup (1¾ oz) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (9½ oz) canned pumpkin
- ¾ cup (3 oz) chopped nuts
- ¾ cup (4½ oz) raisins, dried cranberries, or chocolate chips
- Preheat the oven to 350°F. Great a 9 x 5-inch loaf pan.
- Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
- Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and raisins, cranberries or chips.
- Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, 1 hour. Remove the bread from the oven and place it on a rack to cool for 15 minutes. After 15 minutes, run a table knife around the edges of the pan to make sure the bread isn't sticking, turn it out of the pan, and place it on the rack to finish cooling completely before slicing.