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Pumpkin Stuffing Bread

Name: Pumpkin Stuffing Bread
Cuisine: Western

Features:

Cuisine:

Directions

2 ½ cups all-purpose flour

2 cups whole wheat flour

2 cups white sugar

1 tablespoon baking powder

2 teaspoons baking soda

4 large eggs eggs

beaten

2 cups pumpkin puree

2 teaspoons salt

1 cup butter

softened

Butter two 9×5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.

In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.

In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.

Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

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Appetizer & Snack Recipes	Bread Recipes
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