For years, I made this pumpkin bread every Thanksgiving. It was always loved by everyone who ate it and I got lots of requests to keep making it. But after I moved away from baking with processed white flour, I took a break from it. I’m happy to have it back in my seasonal baking rotation — this time with whole grain flour.
Whole Grain Pumpkin Bread
An easy, sweet, pumpkiny slice of Fall that's a crowd pleaser.
- 1/2 c + 2 tbsp shortening
- 2 1/3 c sugar
- 3 eggs
- 15 oz can pumpkin
- 375 gm freshly-milled hard white wheat flour
- 1 3/4 tsp baking soda
- 1 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 c + 2 tbsp water
- Preheat oven to 350°. Line two 9×5 loaf pans with parchment, extending up the long sides so you can pull the loaves out of the pans once they’re done baking.
- Cream together the shortening and sugar. 3. Add eggs and pumpkin, and mix thoroughly.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, and cloves.
- Stir the flour mixture into the wet ingredients, then stir in the water. 6. Divide the batter between the two loaf pans evenly.
- Bake for about 55 min., or until set.
- Cool slightly, running a knife along the short edges where the bread meets the pans to keep it from sticking.