Hubby made pumpkin waffles over the weekend and we had some leftover puree, so I thought I’d make Pumpkin Bread to use it up. I expected a heavy, wheat-y bread, but this one turned out delicious!
adapted from King Arthur Flour Whole Grain Baking
- 2 cups (8 oz.) white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup (7 1/2 oz.) brown sugar
- 1/4 cup (1 3/4 oz.) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (9 1/2 oz.) pumpkin puree
- 1/2 cup dried cranberries & cherries
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
- Whisk together flour, baking soda, baking powder, spices and salt in a medium bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together butter and sugars.
- Beat in eggs, one at a time, scraping the sides of the bowl when mixed.
- Beat in the vanilla and pumpkin.
- Add the dry ingredients, mixing until just evenly moistened. Stir in dried fruit.
- Pour the batter into the prepared ban. Bake until a cake tested inserted in the center comes out clean, approximately 1 hour. Remove the bread from the oven and place it on a rack to cool for 15 minutes.
- After 15 minutes, run a knife around the edges to be certain the bread isn’t sticking, turn out of the pan, and place it on the rack to finish cooling completely before slicing.