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Title: Spiced Whole Wheat Pumpkin Loaf
Categories: Bread Cake Gift Vegetable
Yield: 1 Loaf

1cUnsifted all-purpose flour
1/2cUnsifted whole wheat flour
1/2tsBaking soda
1/2tsBaking powder
1/4tsSalt
1tsGround cinnamon
1/2tsGround ginger
1/2tsFreshly grated nutmeg
3/4cDark raisins
3/4cChopped, pitted dates
1/2cChopped walnuts
8tbUnsalted butter; softened
3/4cLight brown sugar
1 1/2tsPure vanilla extract
2 Extra-large eggs
3/4cCanned pumpkin (not pumpkin pie filling)

Preheat the oven to 350F. Butter and flour a 8x4x3-inch loaf pan.

Sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Toss the raisins, dates and walnuts with 1 tablespoon of the sifted mixture.

Cream the butter in the large bowl of an electric mixer on moderate speed for 5 minutes. Add the sugar and beat on moderately high speed for 2 minutes. Blend in the vanilla extract. Beat in the eggs, one at a time, blending well after each addition. Beat in the pumpkin. The mixture will look curdled. On low speed, add the sifted ingredients, mixing until the particles of flour are absorbed. Stir in the raisin-date-walnut mixture.

Pour and scrape the batter into the prepared pan. Bake the loaf for 50 to 55 minutes, or until a wooden pick inserted into each loaf emerges clean and dry. The baked loaf will pull away slightly from the sides of the pan.

Cool the loaf in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn rightside up. Cool completely. Store in an airtight container.

from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham

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