Ingredients

2 cups unbleached all purpose flour

2 cup whole wheat flour

2 cups sugar (I used organic cane sugar)

2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp gound nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

2 cups canned pumpkin puree

1 cup milk

4 eggs

2/3 cup butter

1 cup chopped pecans

1 cup raisins

Directions

• Preheat oven to 350°
• In a large mixing bowl combine 1/2 of the flours, all of the sugar, baking powder, cinnamon, salt, baking soda, nutmeg, ginger, cloves, pumkin, milk, eggs and butter.
• Mix with an electric mixer on low speed until blended. Turn mixer to high and mix for about 2 minutes.
• Add the remaining flour and mix well.
• Stir in pecans and raisins.
• Pour batter into 2 greased loaf pans and bake in your preheated 350° oven for 60 - 65 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes on a wire rack
• Remove the bread from the pans and allow it to cool completely on the rack.
• Cool completely before slicing and for best results wrap and store over night before slicing.

Shopping List (items you will need)

pumpkin puree

chopped pecans

Pantry Items (items you may already have)

unbleached all purpose flour

whole wheat flour

sugar

cinnamon

salt

baking soda

ground nutmeg

ground ginger

ground cloves

milk

eggs

butter

raisins