Pumpkin Bread

Submitted by Keira Thomsen

Pumpkin Bread

1 C. olive oil (or vegetable, canola, etc.)
3 C. sugar
16 oz. can pumpkin
2/3 C. orange juice
4 eggs

3 C. flour
½ C. oats (whole or instant)
½ C. bran
½ C. wheat germ
½ t. nutmeg
½ t. cinnamon
2 t. baking soda
1 t. salt

2 C. pecans (optional)
1 package semi-sweet chocolate chips (suggested)

Mix first five “wet” ingredients well. Mix next eight “dry” ingredients well in separate bowl. Add dry to wet ingredients and stir with a wooden spoon until mixed. With this recipe it is better to use smaller loaf pans than larger due to the wetness of the pumpkin and O.J. Grease pans using shortening and flour and bake at 350º for 1 hour. Let cool on cooling rack or paper towel for then minutes before serving.
Orignial:Mary Spears-11/2005