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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Moist, delicious quick-bread with just the right amount of spice. Perfect for a fall day! Ingredients:
1 1/2 cups whole wheat flour |
2 cups unbleached all-purpose flour |
2 cups sugar |
2 teaspoons baking soda |
1 teaspoon salt (i use sea salt) |
1 teaspoon cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
4 eggs |
3 cups fresh pumpkin puree |
3/4 cup buttermilk |
1/2 cup vegetable oil |
Directions:
1. Preheat oven to 350°F.
2. Spray two regular sized loaf pans with cooking oil.
3. In a medium sized bowl, whisk together the flours, sugar, baking soda, salt, cinnamon, ginger and cloves.
4. In a large bowl, use an electric mixer to stir together the eggs, pumpkin puree, buttermilk, and vegetable oil. Mix well.
5. Mix the dry ingredients into the wet ingredients, scraping sides of bowl as you mix. Blend well, batter will be smooth.
6. Pour into bread pans; bake for 60 minutes, or until knife or skewer comes out clean when inserted into center.
7. Cool, and enjoy!
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