CICI'S PUMPKIN BREAD

CICI'S PUMPKIN BREAD image

Yield 2 loafs

Number Of Ingredients 19

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3 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger powder
1/2 teaspoon ground clove
3 cups canned pure pumpkin (about 24 ounces)
3/4 cup sugar
3/4 cup (packed) golden brown sugar
2/3 cup vegetable oil
1/3 cup apple sauce
4 large eggs
1 teaspoon minced peeled fresh ginger
3/4 cup buttermilk (or soymilk)
walnuts
flaxseeds
choc chips

Steps:

Preheat oven to 350°F. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, and apple sauce then eggs 1 at a time, then minced ginger. Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans. Stir in walnuts, flaxseeds and chocolate chips. Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. (Can be made 1 day ahead. Cover; store at room temperature.)