Pumpkin Stuffing Bread Recipe

Ingredients <br>- 2 ½ cups all-purpose flour <br>- 2 cups whole wheat flour <br>- 2 cups white sugar <br>- 1 tablespoon baking powder <br>- 2 teaspoons baking soda <br>- 4 eggs, beaten <br>- 2 cups pumpkin puree <br>- 2 teaspoons salt <br>- 1 cup butter, softened <br><p></p>Directions <br>step 1: Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven. <br>step 2: In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well. <br>step 3: 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. <br>step 4: Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool. <br>

Ingredients
- 2 ½ cups all-purpose flour
- 2 cups whole wheat flour
- 2 cups white sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 4 eggs, beaten
- 2 cups pumpkin puree
- 2 teaspoons salt
- 1 cup butter, softened

Directions
step 1: Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
step 2: In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
step 3: 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.
step 4: 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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