Harvest Pumpkin Bread

• 1 3/4 c. pureed, cooked or canned pumpkin
• 1 1/2 c. packed brown sugar
• 4 eggs, beaten
• 3/4 c. vegetable oil
• 2 1/3 c. all-purpose flour
• 1 c. whole wheat flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 c. chopped walnuts

1. Combine pumpkin, sugar and eggs; beat well.
2. Beat in oil. Toss together the flours, baking powder, baking soda, cinnamon, salt and nutmeg.
3. Add dry ingredients and walnuts to pumpkin mixture, stirring until just combined; be careful not to overmix. Grease and flour two 7 1/2 x 3 1/2 x 2 1/4-inch loaf pans or one 9-inch tube pan; fill with batter.
4. Bake in preheated 350u0b0 oven about 1 hour or until toothpick inserted in center comes out clean.
5. Remove from oven.
6. Let stand about 15 minutes.
7. Turn out on cooling rack.

pureed, brown sugar, eggs, vegetable oil, flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, nutmeg, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=203573 (may not work)