nutty pumpkin bread.

Nutty Pumpkin Bread

from Simply in Season

1 1/2 cups flour

1 1/2 cups whole wheat flour

1 cup wheat germ

1 cup sugar

1 cup brown sugar

2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons ground cinnamon (optional- I put it in)

1/2 teaspoon each- ground ginger, nutmeg, cloves (optional- I skipped all 3)

Mix together in a large bowl and make a well.

2 1/2 cups pumpkin or winter squash (cooked and pureed- I used pumpkin)

4 eggs (lightly beaten)

1/2 cup oil

1/2 pecans or other nuts (chopped- I used pecans)

1 cup raisins or dates (chopped; optional- I skipped them because I don't like raisins :) )

Add into the well and mix just until all the dry ingredients are moistened.  Pour batter into 2 greased 9x5-inch loaf pans.  Bake in preheated oven to 350F until toothpick inserted in center of loaves comes out clean, 50 minutes.  Cool in pan on a wire rack for 10 minutes.  Loosen edges and turn the loaf out onto the rack to cool completely before slicing.