Whole Wheat Pumpkin Bread

King Arthur Flour Whole Wheat Baking cook book 2 cups whole wheat flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground nutmeg 1/2 cup butter 1 cup packed light or dark brown sugar 1/4 cup granulated sugar 3 large eggs 1tsp vanilla extract 1 cup canned pumpkin 3/4 cup chopped nuts (I left out) 3/4 cup raisins, or chocolate chips (I used mini choc chips) Preheat oven to 375. Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl. Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs one at a time, stopping to scrape the sides and bottom of the bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and raisins, or chocolate. Pour batter into the muffin pan. Bake for 22-24 minutes or until toothpick inserted in the center comes out clean.

*to make this into a loaf, preheat oven to 350 and grease a 9x5 inch loaf pan. Bake for about 1 hour or until toothpick comes out clean. Also cool for 15 minutes, then run a knife around the edges of the loaf pan to make sure bread is not sticking , turn it out and place on rack to finish cooling before slicing.