Pumpkin Bread

I love all the flavors of fall, ginger, cinnamon, apples, but especially pumpkin. I've created this pumpkin bread recipe using white whole wheat flour and olive oil to bring additional health benefits to this aromatic bread.
The recipe, as written below, makes one loaf of bread. I always double the recipe, and add nuts and fruit to half of it. Extra goes into the freezer.
Super easy, I never even dirty my mixer.

 Originally, I used fresh-cooked pumpkin, but who has time for that?
 Now I use canned pumpkin and it turns out perfect every time.
Just be sure you grab the can on the right,
and not the Pumpkin Pie Mix on the left.
One can is enough for a double recipe.

Coarsely chop your nuts
(I just break them up by hand)

For extra flavor toast them in the microwave.
Three minutes on high was perfect for a cup of pecans.

Grease and flour your pans.
Preheat oven to 350.



Assemble your ingredients.

Combine dry ingredients in small bowl or large measure cup.
(Yup, I know the pic is upside down. Just want to see if you're paying attention.)

Add sugar to slightly beaten eggs.

Add pumpkin, oil, and water to sugar mixture.

Blend in dry ingredients, but do not overmix.
Add toasted nuts and dried fruit (optional).

Fill prepared pans half-full.
The mini-loaves have fruit & nuts.
The large loaf is plain.

Bake until toothpick inserted in the middle comes out clean.
50-60 minutes for large loaf. 25-30 minutes for the small loaves.

I keep mini-loaves in the freezer.

Here is the recipe:

Pumpkin Bread

1 1/2 cups white whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. allspice

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 cup sugar

2 eggs, slightly beaten

1/2 cup olive oil

1/4 cup water

1 cup pumpkin puree

1/2 cup chopped nuts

1/2 cup dried fruit

Preheat oven to 350.

Sift together flour, salt, baking soda and spices in small bowl.

Combine eggs, sugar, olive oil, water and pumpkin in large bowl. 

Mix in dry ingredients, but DO NOT OVERMIX.

Stir in nuts and fruit, if desired.

Pour into well-greased and floured loaf pan.

Bake 50-60 minutes at 350 or until toothpick stuck in the center comes out clean.

Turn out of pan and let cool on a rack. Makes one loaf. Freezes nicely.

Perfect with a cup of tea when a friend drops by.