Pumpkin BreadContributed by: Patti Hatsing
This recipe was not tested in the Bob’s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Directions
Mix together the flours, flaxseed meal, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl; set aside.
In a separate bowl, blend together sugar and butter. Add eggs one at a time to mix and blend. Next add the pumpkin puree and orange juice to the mixture and blend. Mix the wet mixture in with the dry ingredients. Spread into 2 greased loaf pans. Bake at 350°F for 50-55 minutes or 30-35 minutes for mini loaf pans. Makes 24 slices. |
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