Makes 2 loaves
Despite the amount of sugar, this bread is not too sweet or cakey to eat with dinner.
• 1½ cups whole wheat flour
• 5 tsp. baking powder
• ¾ tsp. cinnamon
• ¼ tsp. allspice
• ½ tsp. salt
• 1 cup yellow corn meal
• ½ cup soft butter
• ⅔ cup brown sugar
• 3 eggs
• 3 Tbs. lemon juice
• 1½ cups puréed cooked pumpkin
• 1 cup milk
1. Sift together the flour, baking powder, cinnamon, allspice, and salt. Stir in the corn meal.
2. Cream the soft butter until it is smooth. Beat in the sugar and continue beating until the mixture is fluffy. Add the eggs and lemon juice,, and beat again until smooth. Finally, thoroughly mix in the pumpkin purée.
3. Continue to beat as you alternately add the flour mixture and the milk until everything is combined.
4. Spoon the batter into 2 buttered medium-sized loaf pans and bake in a preheated oven at 350 degrees for about 1 hour and 20 minutes, or until a knife inserted in the center comes out clean and dry.
5. Let the loaves cool in their pans for 5 minutes, then carefully remove them and let them finish cooling on racks.
