2 C sugar
3 C flour
1 C chestnut flour
1 tsp each ginger, nutmeg, and cloves
1 T cinnamon
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1/2 C molasses
1/2 C maple syrup or honey
2 beaten eggs
2 C pumpkin, cooked & mashed
1 C vegetable oil (I think I replaced half of it with more pumpkin the second time I made it)
Preheat oven to 325°F.
Combine dry ingredients and sugar.
Stir in eggs, pumpkin, syrup, molasses and oil.
Mix well and pour into parchment lined or greased-floured loaf pans.
Bake 60 – 90 minutes (until pick comes out dry). Since I prefer more crust, I used one 13X9 pan and sprinkled the top with turbinao sugar. Otherwise, this recipe makes 2 loaves.
Pairs Well With
I had a ton of pumkin puree to use and was tired of plain pumpkin bread. I still wanted something easy and decided to try it with the dried chestnuts I had. It was a great combo! I like to change it up with different spices and dried fruit, but the basic recipe remains the same.