This pumpkin bread recipe came from the folks who lived at Total Loss Farm, a commune in Vermont, in the 1970's. I discovered this recipe from their book "Home Comfort" when I was 15 years old. I am 57 now, and have always used this recipe. I feel they won't mind if I share it or mind that I substituted a couple of ingredients when necessary. I have made these loaves/bundts for gifts and everyone loves them! Enjoy!
1In large bowl, beat together pumpkin,sugars, eggs and oil.
2Sift together flours,baking soda,salt,and spices. Add nuts and raisins or dried fruit. Combine pumpkin mixture and sifted dry ingredients and gently mix well.
3Pour into a well greased pan. A loaf pan is nice and a bundt pan is beautiful. Bake at 350*F The loaf pan takes about one hour. The bundt a little less. Bake until bread springs back when touched with your finger. DO NOT OPEN THE OVEN FOR THE FIRST 30 MINUTES! Don't ask why, Iv'e never tried it---the warning was enough for me!
Let cool, then remove to plate.
4Orange Glaze (my own addition): Mix 3/4 cup powdered sugar, 1 1/2 tsp. orange extract, 1 TB softened butter, and 2-3 TB milk. Drizzle over cooled bread.
5When out of whole wheat flour, I have used white flour in the called for amounts and it is very good also. Also, in place of all of the individual spices, I have used 1 TB of Pumpkin Pie spice and it works fine. If you can find them, Sugar Pie Pumpkins are the smoothest and most flavorful for baking. Also they are not stringy when baked. Or use canned plain pumpkin (not the pumpkin pie mix).