I found this bread in the King Arthur Flour Whole Wheat Baking book – which, incidentally, has yet to yield a sub-par recipe – and it’s been a huge hit every time I’ve made it. Posting the recipe in full because, unlike many others, it does not appear on the KAF recipe site.
2 cups (8 ounces) whole wheat flour; traditional or white whole wheat
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (1 stick, 4 ounces) unsalted butter
1 cup (7 1/2 ounces) packed light or dark brown sugar
1/2 cup (1 3/4 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (9 1/2 ounces) canned pumpkin
3/4 cup (3 ounces) chopped nuts
3/4 cup (4 1/2) ounces raisins, dried cranberries or chocolate chips
Preheat the oven to 350 degrees. Grease a 9×5 inch loaf pan.
Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and raisins, cranberries or chips.
Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, 1 hour. Remove the bread from the oven and place it on a rack to cool for 15 minutes. After 15 minutes, run a knife around the edges of the pan to make sure the bread isn’t sticking, turn it out of the pan and place it on the rack to finish cooling completely before slicing.