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Pumpkin Bread

by Tom Fleming

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1 cup all purpose flour

1 cup bread flour

1 cup sugar

1 cup brown sugar

1/2 cup coconut flakes

1 tsp. baking soda

1 tsp. kosher salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 cup canola oil

1/4 cup melted butter

5 large eggs

2 cups pumpkin puree


In large bowl sift flours three times. Add sugars, coconut, salt, baking soda, and spices and mix.

In separate bowl combine pumpkin, oil, butter and whole eggs. Add flour mixture to pumpkin mixture and stir until combined. Pour in pregreased 9×5 loaf pans.

Bake in preheated 325° oven for one hour. Use a toothpick to check bread to see if cooked completely. Allow to cool for 10 minutes. After 10 minutes remove from pans and allow to cool on racks.

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