Ingredients
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2 cups all-purpose flour
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1 cup whole wheat flour
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2 teaspoons baking soda
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1 teaspoon ground allspice
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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3/4 teaspoon salt
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2/3 cup granulated sugar
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1 1/3 cups packed brown sugar
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1 cup low-fat milk
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2/3 cup butter, softened
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2 teaspoons vanilla extract
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2 large eggs
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1 (15 ounce) can pumpkin
Instructions
- Preheat oven to 350º.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and spices (flour through cloves) in a large bowl.
- Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
- Add to flour mixture, stirring just until moist.
- Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
- Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool loaves in pans 10 minutes on a wire rack; remove from pans.
- Cool loaves completely; cut each loaf into 12 slices.
- You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
- Check for doneness.
- NOTES: If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don't.
- I tried it both ways and it wasn't as good.