I know, I know, it’s an ambitious title.  But I’ve working on this for years, and I feel some confidence in the result. 

My goals were these: pumpkin bread that is a) delicious and b) healthy.  It had to be tender and a little chewy and not harden up too much in the day or two following the bake.  I wanted to have some variability in spiciness and to be able to use either canned or real pumpkin.  Done.  Check.

Preheat oven to 350 F.  Makes two loaves.

Ingredients:

1.5 c all-purpose flour

1 c. whole wheat flour

1 c. oat flour (you can do what I did: buy the pricey stuff and THEN find out that you can grind oats in a blender to make it yourself, or you can just start the cheap way and feel all smug about it)

2 tsp baking powder

1 tsp allspice

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

3/4 tsp salt

1/2 tsp baking soda

1 c. loosely or not-at-all packed brown sugar

3/4 c. milk (soy or cow’s, whatever)

1/3 c. vegetable oil

2 tsp vanilla

2 large eggs

1 15-oz can of pumpkin, or mashed roasted pumpkin (I used extra this time, maybe 15 oz, and loved the result)

Optional walnuts, chocolate chips, currants, whatever — though it’s pretty awesome plain.

Process:

Preheat oven to 350 F.

Mix dry ingredients together; make a well in the center.

Mix sugar through pumpkin in a separate bowl; add to the dries.

Add whatever extra stuff you feel you need.

Pour into two greased 8 or 8.5″ loaf pans and bake for 1 hour.

Notes:

You can also add 1/2 tsp of cloves and a pinch (or more) of cayenne if you want a spicier version.  Also, be glad this makes two loaves.  Strongly consider giving one away, but know that I will not judge you if you end up not.