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Whole Grain Pumpkin Bread

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Whole Grain Pumpkin Bread


  • 2 teaspoons baking soda
  • 1 1/2 cups firmly packed light brown sugar
  • 16 ounces can pumpkin (Libby's)
  • 2 teaspoons cinnamon
  • 2 eggs, well beaten
  • 2 cups flour
  • 1 teaspoon ground cloves
  • 1/2 cup molasses
  • 1 teaspoon nutmeg
  • cup oat bran
  • 1 cup oil or butter
  • 1/4 cup pecans, finely chopped
  • 1/2 teaspoon salt
  • cup wheat bran
  • cup wheat germ
  • 1/2 cup whole wheat flour


  1. Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking.

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