Yields: 16 servings
Prep Time: 0 hours 10 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 55 mins
4 large eggs
1 c. honey
1 can (15 ounces) unsweetened pumpkin puree
1 c. vegetable oil
2 c. whole wheat flour
1 3/4 c. unbleached all-purpose flour
2 tsp. baking soda
3/4 tsp. salt
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. cinnamon
1/2 c. plain low-fat yogurt or buttermilk
- Preheat the oven to 325°F. Butter two 9 x 5-inch loaf pans.
- In a large bowl, whisk together the eggs and honey. Whisk in the pumpkin and oil.
- In a medium bowl, whisk together the flours, baking soda, salt, nutmeg, cloves, and cinnamon. Alternately add portions of the flour mixture and the yogurt to the pumpkin mixture, beginning and ending with the flour mixture.
- Pour the batter into the loaf pans. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center of a loaf comes out clean. (If the loaves are overbrowning, tent with foil.) Remove from the pans and cool on a rack.
Now you know what to do with that big old pumpkin that’s been sitting around !