Sometimes I Bake

I love baking (and then eating it), and on a rainy, blustery fall day pumpkin bread just seems like the thing to bake. So I did...




Whole Grain Pumpkin Bread (I got this from iChef.com and changed it a little)

Pre-heat oven to 375 degrees, grease 2 loaf pans

1 1/2c. flour

1c. whole wheat pastry flour

1/3c. wheat bran*

1/3c. wheat germ*

1/3c. oat bran*

*or 1c. total any grains you like or have on hand

2ts. baking soda

2ts. cinnamon

1ts. cloves

1ts. nutmeg

1/2ts. salt

1/4c. finely chopped pecans (I leave these out)

Whisk these all in a large bowl

2 eggs, beaten

1c. Oil

1 1/2c. packed brown sugar

1/2c. molasses

16oz. can pumpkin

Whisk these together

Add the liquids to the solids, stir well. Pour evenly into your 2 loaf pans and bake 1 hr. until pick comes out clean (mine always smells like it is burning about 10 mins before it's done, but it's not) This tastes best out of the fridge the next day for breakfast with some chai. Yummm...