Whole Grain Pumpkin Bread

Ingredients

• 2 teaspoons baking soda 
• 1.5 cups brown sugar light packed
• 1.5 cups brown sugar light packed
• 16 ounces pumpkin puree canned (Libby's)
• 2 teaspoons cinnamon 
• 2  eggs well beaten
• 2 cups flour 
• 1 teaspoon ground cloves 
• 0.5 cup blackstrap molasses 
• 1 teaspoon nutmeg 
• 1 cup oat bran 
• 1 cup butter 
• 0.3 cup pecans finely chopped
• 0.5 teaspoon salt 
• 1 cup wheat bran 
• 1 cup wheat germ 
• 0.5 cup flour whole wheat

Equipment

• oven
• loaf pan

Directions

1. Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking.