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Pumpkin Bread

Pumpkin Bread

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon ground all-spice
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw pumpkin seeds

Directions

  1. Preheat oven to 350°F. Spray a 8 ½ x4 ½ x2 ½-inch loaf pan with nonstick cooking spray.
  2. In a small bowl, stir together flours, cinnamon, salt, nutmeg, ginger, baking soda, all-spice and baking powder. Set aside.
  3. In a large bowl with hand mixer on MEDIUM, beat together eggs, sugar, pumpkin, oil, milk and vanilla extract.
  4. Reduce speed to LOW and gradually add flour mixture until blended.
  5. Pour batter into prepared pan and sprinkle with pumpkin seeds.
  6. Bake 50 to 55 minutes or until cake tester inserted in center comes out clean.
  7. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack and cool completely.

Serves: 8-10

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