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Pumpkin Bread (Pareve)


Serves 12 to 15

Storage: Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
½ cup canola oil
¾ cup sugar
¼ cup honey
1 cup canned pumpkin purée (not pumpkin pie filling)
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
½ cup whole wheat flour
½ cup spelt flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½  teaspoon ground cloves
½ teaspoon fresh ground nutmeg

Preheat the oven to 350°F. 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.