Pumpkin Bread

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!

 
Pumpkin Bread
adapted from King Arthur Flour Whole Grain Baking

 

Ingredients

  • 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

Directions
  1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
  2. Whisk together flour, baking soda, baking powder, spices and salt in a medium bowl. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, cream together butter and sugars.
  4. Beat in eggs, one at a time, scraping the sides of the bowl when mixed.
  5. Beat in the vanilla and pumpkin.
  6. Add the dry ingredients, mixing until just evenly moistened. Stir in dried fruit.
  7. 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.
  8. 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.
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