Pumpkin Bread
Butter (for the pans)
All-purpose flour (for the pans)
1 cup spelt flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Pinch each ground cloves and ground allspice
4 eggs
1 3/4 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1/4 cup molasses
4 cups peeled grated raw pumpkin
1 cup raisins
1 cup walnuts
1. Set the oven at 350 degrees. Grease and flour two 9-by-5-by-3-inch loaf pans.
2. In a medium bowl, whisk the spelt and all-purpose flours, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Stir to mix well.
3. In an electric mixer, beat the eggs, sugar, oil, vanilla, and molasses until well blended. Stir in the pumpkin.
4. Gradually stir in the flour mixture, beating just until incorporated. Remove the bowl from the mixer stand. With a large spoon, stir in the raisins and walnuts. Divide the batter between the pans.
5. Bake the breads for 1 hour or until a skewer inserted into the center shows just a few moist crumbs clinging to it. Let the loaves cool in the pans for 15 minutes. Turn them out onto racks to cool completely.
Adapted from Kathy Martin