Home-grown pumpkins are great for a variety of uses. Pumpkin bread is a moist pastry that goes well with morning coffee. This recipe emphasizes the pumpkin-to-bread ratio and features a warm blend of complimentary spices. The resulting bread is light and fluffy.

Ingredients

• 2 1/2 cups pumpkin puree (fresh pumpkin instructions)
• 3 1/2 cups whole wheat flour
• 2 cups dark brown sugar
• 1 cup canola oil
• 3 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• Spice blend:
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

Directions

1. Whisk sugar, eggs, and oil together. Add pumpkin and beat until monolithic.
2. In a separate bowl, mix all remaining (dry) ingredients with a fork.
3. Add the dry ingredients to the wet mix gradually, whisking constantly until the batter reaches a mouse-like consistency.
4. Distribute to buttered baking vessels as desired. Bake at 350 degrees Fahrenheit for 30 minutes for large muffins, 45 minutes for mini loaves, or 60 minutes for a full loaf, or until a toothpick comes out clean.