Heritage Pumpkin Bread
3 Cup Sugar
1 Cup Oil (melted coconut oil gives such a good flavor)
3 3/4 Cup Heritage Whole Wheat Pastry Flour
2 tsp Baking Soda
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Salt
1 15- oz. can pumpkin puree
2/3 Cup Water
1 Cup Nuts and/or raisins (optional)
Heat oven to 350F
In a large mixing bowl, combine the sugar and oil until well-mixed.
Add eggs and beat well.
In a separate bowl, mix together flour, baking soda, nutmeg, cinnamon, and salt. Add dry mixture to wet mixture one cup at a time until well combined.
Beat in pumpkin puree and water.
Add nuts and raisins, if using.
Lightly grease pans and fill to about three-fourths full.
Bake for 1 hour or until a toothpick inserted comes out clean. If the top is browning too quickly, cover with foil.