WHOLE WHEAT PUMPKIN BREAD

Whole wheat pumpkin bread image

This bread works well with my other recipe, Pumpkin Stuffing with Wild Mushrooms. The amount you need for the stuffing will leave you with about 1 1/2 loaves of bread, which makes great toast. Or, you can double the stuffing recipe, it reheats well.

Provided by Marvin Beachler @mbeachler

Number Of Ingredients 10

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Ingredients

2 1/2 cup(s) all purpose flour
2 cup(s) whole wheat flour
2 cup(s) sugar
1 tablespoon(s) baking powder
4 large eggs, room temperature
2 cup(s) pumpkin, canned or cooked
2 teaspoon(s) salt
1 cup(s) butter, unsalted, room temperature
1 large egg yolk
1/4 cup(s) heavy cream

Steps:

Sift all dry ingredients into a large bowl. In another bowl combine eggs (not egg yolk) and pumpkin. Mix until smooth. Mix in butter, 1 tablespoon at a time, until well blended.
Add dry ingredients to the egg/pumpkin mixture, a third at a time.
Divide batter between two buttered pans 9x5. Combine egg yolk and heavy cream and brush over loaves.
Bake at 350 degrees for 45 minutes and a toothpick inserted into the center comes out clean.

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