BEST EVER PUMPKIN BREAD
3 1/2 c. all purpose flour
2 c. packed dark brown sugar
2/3 c. white sugar
2 c. pumpkin puree
1 c. veggie oil
2 t. baking soda
1 t. salt
1 t. ground nutmeg
1 1/2 ground cinnamon
Preheat oven to 350 degrees. Grease and flour two bread pans.
Combine flour, brown sugar, white sugar, pumpkin puree, oil, milk, baking soda, salt, ground nutmeg and cinnamon. Mix until smooth batter. Pour into prepared pans.
Bake at 350 degrees for 45 minutes, begin testing with toothpick. Depending on oven, bread may take anywhere from 45 minutes to 1 hour 15. When done, take out of oven and cover tightly with aluminum foil. Allow to steam for 10 minutes. Then, remove foil and turn onto cooling rack. Cool completely.
This is the most moist bread I have ever made.
HINTS: For a lower fat version, fill your measuring cup 1/4 full of applesauce before filling with oil (for one c. oil).
Add chocolate chips to batter, for a twist.