• Cooking Time: 60-90 minutes
• Servings: 2 loaves
• Preparation Time: 5
• 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)

1. Preheat oven to 325°F.
3. Combine dry ingredients and sugar.
5. Stir in eggs, pumpkin, syrup, molasses and oil.
7. Mix well and pour into parchment lined or greased-floured loaf pans.
9. 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.

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.