This was the only autumn bread recipe from Simply in Season that I can eat/make since I’m allergic to cranberries (keep an eye out for guest bloggers, though!)
Dry ingredients: 1 1/2 C flour, 1 1/2 C whole wheat flour, 1 C wheat germ, 1 C sugar (I ran out and used about 3/4 C sugar and 1/4 C stevia for baking), 1 C brown sugar, 2 tsp baking soda, 1 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp each ginger, nutmeg, cloves (optinal). Mix together and make a well.
Wet ingredients: 2 1/2 C pumpkin, 4 eggs (slightly beaten), 1/2 C oil, 1/2 C pecans or other nuts, 1 C raisins or dates (chopped, optional). Add to the well and mix until just moistened. Pour into 2 greased 9×5 inch loaf pans and bake at 350F until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.
The verdict: Seriously yummy. Couldn’t even tell that I used part stevia.