Ingredients
- flour
- 1½ cups
- whole-wheat flour
- 1 cups
- baking soda
- 1 tsp
- baking powder
- 1 tsp
- salt
- ¾ tsp
- cinnamon
- 4 tsp
- nutmeg (fresh grated)
- 1 tsp
- ginger (dried)
- 1 tsp
- cloves
- 1 tsp
- allspice
- ½ tsp
- eggs
- 3
- whole milk
- 1 cups
- pumpkin puree (strained)
- 2.25 cups
- sugar
- ¾ cups
- brown sugar
- 1 cups
- butter
- ½ cups (1 stick)
- canola oil
- 1/3 cups
- apple juice
- ½ cups
- sour cream
- ½ cups
- vanilla extract
- 1 tsp
- ginger (fresh grated)
- 1 tsp
Optional
- raisins
- 1 cup
Optional
- tangy cream cheese frosting
- See recipe
Instructions
- Preheat 325°F, put rack in the middle position. Use two 9”x4.5” loaf pans, lightly greased. Bake 25min, 25min, rotating pans after time lapse. Cool for 10min in pan. Cool completely on rack. (Or bake as muffins for 20-25min, then let cool 5min in pan.)
- In a large bowl, whisk together flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, dried ginger, cloves, and allspice.
- In a small bowl, lightly beat eggs with whole milk.
- In a sauce pan, over medium/low heat, whisk together pumpkin puree, sugar, brown sugar, butter, canola oil, and apple juice until melted and smooth. DO NOT OVERHEAT OR OVERCOOK MIXTURE. Add sour cream, vanilla extract, and fresh grated ginger. Add egg mixture.
- Combine wet with dry ingredients by folding together until just combined. DO NOT OVER STIR. OPTIONAL:
- Gently fold in raisins. OPTIONAL:
- Frost the completely cooled loafs with tangy cream cheese frosting. Lightly dust the frosting with cinnamon.
Notes
room temp. Pumpkin puree, and eggs were at room temp. 60min of baking overdried the bread.