Tender and moist, this toothsome pumpkin bread is perfect for fall bake sales. It becomes a special Halloween treat when you sandwich whipped cream cheese between two slices. If you like, use a paring knife to trim your sandwiches into pumpkins, witches’ hats and skulls.
| 1 1/2 cups white flour | 1/4 teaspoon ground cloves | |
| 1/2 cup whole-wheat flour | 1/2 teaspoon salt | |
| 2 teaspoons baking powder | 1 cup canned pumpkin puree | |
| 1 teaspoon baking soda | 3/4 cup sugar | |
| 1 teaspoon ground cinnamon | 1/2 cup honey | |
| 1 teaspoon ground ginger | 2 eggs, beaten | |
| 1/2 teaspoon ground nutmeg | 1/4 cup butter, melted |
Preheat oven to 350 degrees Fahrenheit and grease a 9x5-inch loaf pan.
In a large bowl, stir together flours, baking powder and soda, spices and salt. In a separate bowl, whisk together the pumpkin, sugar, honey, eggs and butter. Pour the wet ingredients into the dry and stir just to combine. Avoid overmixing or you’ll make the bread less tender.
Pour mixture into the prepared loaf pan and bake 65 minutes, until a tester comes out with a few moist crumbs clinging to it. Cool in the pan for 10 minutes, then remove to a rack and cool completely before slicing.