Pumpkin Bread, alt with extra pumpkin

Makes two 8x4" loaves or four 4x2" loaves.

Ingredients:

- 2 cups flour (substitute 1/3 cup wheat flour if desired)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg

- 2 cups sugar (substitute 1/4 cup honey if desired)
- 1/2 cup canola oil
- 1 tablespoon butter, softened
- 2 large eggs
- 1 can (15 oz) 100% pure pumpkin

- 1 cup chopped walnuts
- for the last two mini loaves, add 1/2 cup mini chocolate chips

Directions:

Preheat oven to 325 degrees. Lightly grease two 8 1/2 x 4 1/2" loaf pans (or some mini loaf pans).

Combine the first 7 ingredients in a medium bowl. Whisk to mix well. Set aside.

In a large bowl, beat sugar, oil, and butter together using an electric mixer at medium speed, until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.

At low speed, beat in the flour mixture until combined. Fold in nuts (and chocolate chips for second half of batter).

Turn batter into prepared pans. Bake for 65-75 minutes for large loaf or 35-45 minutes for mini loaves, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out on wire rack to cool completely.