SPICED WHOLE WHEAT PUMPKIN LOAF

1 cup unsifted all-purpose flour
1/2 cup unsifted whole wheat flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup dark raisins
3/4 cup chopped, pitted dates
1/2 cup chopped walnuts
8 tbsp unsalted butter, softened
3/4 cup light brown sugar
1 1/2 tsp pure vanilla extract
2 extra-large eggs
3/4 cup canned pumpkin puree (not pumpkin pie filling)

Preheat the oven to 350 degrees F. Butter and flour a 8x4x3-inch loaf pan.

Sift together the all-purpose flour, whole wheat flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. Toss the raisins, dates and walnuts with 1 tablespoon of the sifted mixture; set both mixtures aside.

Cream the butter in the large bowl of an electric mixer on moderate speed for 5 minutes. Add the brown sugar and beat on moderately high speed for 2 minutes. Blend in the vanilla extract. Beat in the eggs, one at a time, blending well after each addition. Beat in the pumpkin. The mixture will look curdled. On low speed, add the sifted ingredients, mixing until the particles of flour are absorbed. Stir in the raisin-date-walnut mixture. Pour and scrape the batter into the prepared pan.

Bake the loaf for 50 to 55 minutes, or until a wooden pick inserted into each loaf emerges clean and dry. The baked loaf will pull away slightly from the sides of the pan. Cool the loaf in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn right-side up. Cool completely. Store in an airtight container.

Source: Baking for Gift Giving by Lisa Yockelson