Good 4 U Pumpkin Bread!

Yummy Organic Whole Wheat Pumpkin Bread with double scoop of walnuts and dried currants with NO white sugar or white flour! --TASTES FANTASTIC--

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 2 bundt loaves

Ingredients

• 2  cups  unrefined  sugar cane (with molasses still in)
• 1  cup  organic  sugar cane
• 1  cup  organic butter
• 4  organic eggs
• 1 (15 ounce) can  organic pumpkin
• 3 1⁄2 cups  organic whole wheat flour (freshly ground if possible!)
• 1  teaspoon baking powder (aluminum free)
• 2  teaspoons baking soda
• 2  teaspoons salt
• 2  teaspoons cinnamon
• 2  teaspoons pumpkin pie spice
• 1  teaspoon ground ginger
• 1  pinch ground cloves
• 1  pinch ground nutmeg (optional)
• 2⁄3 cup water
• 2 1⁄2 cups  organic walnuts
• 1 1⁄2 cups  organic dried currants (or raisins)

Directions

1. Grease Bundt cake pan.
2. Oven set to 350 degrees F.
3. Beat softened butter with sugar until fluffy.
4. Add Eggs, beat until fluffy.
5. Beat in the Pumpkin until well mixed.
6. Sift together dry ingredients.
7. Add to Pumpkin mix and beat until mixed.
8. Add water and beat until mixed.
9. Stir in walnuts and currants throughout mix.
10. Pour 1/2 mix into prepared Bundt pan (about 1/2 full).
11. Bake 350 degree oven for 35 minutes.
12. Check bread and leave in for 5- 8 minutes if needed.
13. Cool bread for a few minutes on cooling rack.
14. Put a large plate over pan.
15. Invert bread onto plate - let cool.
16. Repeat with leftover dough.
17. Recipe makes 2 Bundt Loaves.