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Home » Farm to Kitchen

Pumpkin Wheat Bread

By Jen Risley (November 20, 2014)
  • 2014-11-15 16.17.391 1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 1/3 cups sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 4 eggs
  • 1 15 oz can solid pack pumpkin
  • 1 ½ teaspoons salt
  • 1 cup butter
  • ¼ cup milk
  • 1 egg yolk beaten with 1 tablespoon water (glaze)

Position rack in lower third of oven and preheat to 350 degrees. Butter two 9X5 inch loaf pans. Sift flours, sugar, baking powder, and baking soda into a large bowl. Combine eggs, pumpkin, salt and butter and milk in another bowl. Add to dry ingredients and mix until smooth. Divide batter between pans. Brush loaves with glaze. Bake until golden about 45 minutes. Invert onto racks and cool before using. (Can be prepared two days in advance. Wrap tightly.)

Adapted from Bon Appetit

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