nutty pumpkin bread

From 09/14/2010 (by Eye-Fi)

Nutty Pumpkin Bread

1 1/2 cups flour
1 1/2 cups whole wheat flour
1 cup wheat germ
1 cup sugar
1 cup brown sugar
2 tsps baking soda
2 tsps ground cinnamon (opt)
1/2 tsp each ground ginger, nutmeg, cloves (opt)

Mix above ingredients together in a large bowl and make a well.

2 1/2 cups pureed pumpkin or winter squash
4 eggs (lightly beaten)
1/2 cup oil
1/2 cup pecans or other nuts (chopped)
1 cup raisins or dates (chopped; opt)

Add into the well and mix just until all of the dry ingredients are moistened. Pour batter into 2 greased 9 x 5 inch loaf pans. Bake at 350 until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.

Muffin variation: Pour batter in greased mini-muffin tins; bake about 10 minutes.

From Simply in Season.