Elise's Fall Pumpkin Loaf

INGREDIENTS

• Fall Pumpkin Loaf
• 2 cups 100% whole wheat baking flour
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• 1 cup brown sugar
• ¾ cup canola oil
• 3 eggs
• 2 tsp vanilla extract
• 3 cups organic pumpkin (canned is fine or fresh if you have it!)
• ¾ cup walnuts, roughly chopped

INSTRUCTIONS

Preheat oven to 325 degrees.

In a large bowl, combine flour, cinnamon, ginger, baking soda, baking powder, and salt.

In a separate bowl, combine sugar, oil, eggs, and vanilla. Combine both mixtures and fold in the pumpkin and walnuts (careful not to over mix). Note: If the canned pumpkin is firm, stir to soften prior to adding it to the mixture. This will prevent pumpkin lumps, or over mixing. Pour mixture into a lightly sprayed 9x5x3 inch loaf pan.

Bake for approximately 1 hour and 15 minutes, or until a knife or toothpick test comes out clean.

For an extra treat, add ¾ cup chocolate chips!