I’ve made this pumpkin bread for years–and though it’s not the healthiest recipe I have (it has some sugar, which I’ve reduced with some success; and flour), it has become a family favorite and a wonderful addition to any holiday table or potluck gathering. Note: I have tried this recipe with Bob’s Red Mill Gluten Free All Purpose Flour and it was not as tasty as with regular whole wheat flour (please let me know if you come up with a better gluten free solution!)
2 cups canned pumpkin (Farmer’s Market Organic pumpkin has BPA free cans)
3 cups sugar (can reduce to 2 ½ without much suffering)
1 cup water
1 cup vegetable oil (I use canola oil)
3 1/3 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
½ tsp nutmeg
¾ tsp ground cloves
optional: 2 Tbsp flax seed and/or 2 Tbsp wheat germ
unhealthy option: add ~3/4 cup chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.
Measure the other ingredients in a separate bowl and stir. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5- inch loaf pans and dust with flour. Evenly divide batter between the two pans. Bake for 60-70 min or until a toothpick inserted in the center comes out clean. Cool 10-15 minutes. Remove from pans by using a knife to loosen from edges of pan, then invert onto a rack and tap the bottoms. Slice and serve plain, buttered or with cream cheese.