The Very Best Pumpkin Bread
2 cups whole wheat flour
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ (heaping) teaspoon cinnamon and allspice
5 eggs
2/3 cup canola oil
2 ½ cups pumpkin puree
½ teaspoon vanilla extract
½ cup dark chocolate chips (optional)
½ cup chopped pecans or walnuts (optional)
Preheat oven to 340 degrees F. Grease and flour 2 loaf pans. Set aside.
In a medium-sized mixing bowl, mix together both flours, sugar, salt, baking powder, baking soda, cinnamon, and allspice.
In a separate bowl, beat together eggs, canola oil, pumpkin and vanilla until well-combined. Gradually stir wet ingredients into dry ingredients, mixing just until everything comes together.
If desired, add chopped nuts or chocolate chips and fold into batter. Divide batter between the 2 loaf pans, and bake for 45-50 minutes, or until a toothpick is inserted and comes out clean.
Remove from oven and allow to cool for about 2 minutes before removing loaves. Allow loaves to cool completely on a cooling rack before storing in an air-tight container.
Serving tip: Serve alongside scrambled eggs and a cup of black coffee, for a balanced breakfast.
(Serves 24)
