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Paula’s Pumpkin Bread

A delicious and moist pumpkin bread, perfect for a fall breakfast.

A delicious recipe from famous kosher chef Paula Shoyer.

Ingredients

1 teaspoon ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup spelt flour

1/2 cup whole wheat flour

1 cup all-purpose flour

2 large eggs

1 teaspoon vanilla extract

1/2 cup canola oil

3/4 cup sugar

1/4 cup honey

1 cup canned pumpkin

spray oil containing flour

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Directions

Preheat the oven to 350F. Grease and flour a Bundt or tube pan.

In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.

Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.

Bake for 45 minutes, or until a skewer inserted comes out clean.

Let cool for 10 minutes in the pan and then turn out onto a rack and let cool completely.

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