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.
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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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