I have taken a huge liking to pumpkin that I never thought would happen. And this bread is partly to blame (not sure why they calls these things bread cuz they are really cake baked in a bread pan). I’m not sure if it the pumpkin or the wonderful spices that dance their way around the nuts here but this “bread” is super delish. This “bread” was also my first venture into the wonderful world of King Arthur Flour and whole grain flour at that. No one that tired this “bread” could tell that it was made with whole grain flour. Heck, had I not made it myself, I wouldn’t have known either.

This wasn’t meant to be a New Year’s healthy recipe post but you won’t feel too guilty after taking a few bites of this wonderful treat. It makes a perfect accompaniment to tea or coffee at only 242 calories a slice! And making this “bread” could not have been easier. It literally took all of 15 minutes from the time I started measuring ingredients to the time I put it in the oven and voila!!!! There’s also lots of room to make this recipe your own. I added only added walnuts to mine. But feel free to add any other type of nut, dried fruit or even chocolate chips!

So try this and have some fun with it. I’m adding some dark chocolate chunks the next time I make it. Doesn’t that sound yummy!

Ingredients:

2 cups (8 ounces) whole wheat flour; traditional or white whole wheat;
1 teaspoon baking soda;
1/2 teaspoon baking powder;
1/2 teaspoon salt;
1/2 teaspoon ground cinnamon;
1/2 teaspoon ground cloves;
1/4 teaspoon ground nutmeg;
1/2 cup (1 stick, 4 ounces) unsalted butter;
1 cup (7 1/2 ounces) packed light or dark brown sugar;
1/2 cup (1 3/4 ounces) granulated sugar;
3 large eggs;
1 teaspoon vanilla extract;
1 cup (9 1/2 ounces) canned pumpkin;
3/4 cup (3 ounces) chopped nuts;
3/4 cup (4 1/2) ounces raisins, dried cranberries or chocolate chips.

Directions:

Preheat the oven to 350 degrees. Grease a 9×5 inch loaf pan.
Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and raisins, cranberries or chips.
Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, 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 of the pan to make sure the bread isn’t sticking, turn it out of the pan and place it on the rack to finish cooling completely before slicing.

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