I have been constantly adjusting and perfecting this recipe over the years. We were looking for just the right crumb structure and just the right sweetness to spice ratio. I think we finally have it.
Take care to adjust the recipe for the size of your eggs. Also, this recipe is made with fresh pumpkin. I cut and clean the baking pumpkin and roast it on a cookie sheet, skin side up with just enough water to come up the side a smidge. I cook at 350 until I can easily prick the skin with a fork. I let the pumpkin cool and then scoop and strain it. It should be soft and easy to puree but not watery. Strain off more water if necessary.
PUMPKIN BREAD
3 cups of whole wheat flour
1tsp baking soda
1/4tsp baking powder
1tsp salt
3tsp cinnamon
1/2tsp clove
1/2tsp nutmeg
2 cups pumpkin
1 cup sugar
1/3 cup molasses
1/2 cup organic sunflower oil
2 organic large eggs
Pre heat oven to 350. Starting at the bottom of the ingredients list, add all ingredients to a large bowl mixing after each addition. Butter two standard loaf pans and divide batter between them. Cook at 350 until cake tester comes out clean. About 30-35 mins.