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.
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.
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.
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.