1 cup unbleached white flour
3/4 cup whole-wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup brown sugar
1/3 cup milk
1/3 cup vegetable oil
2 eggs
1 cup canned pumpkin puree (or fresh, cooked, well-smashed pumpkin)
1/2 teaspoon vanilla
1 cup chopped nuts (optional)
3/4 cup dried cranberries, raisins, chopped dates or dried, unsweetened coconut (optional)

Preheat oven to 350 F. Grease 3 small (3-by-5-inch) loaf pans with olive oil. (One large loaf pan may be substituted.)

Sift together the flours, baking powder and soda, salt and spices. Beat together the sugar, milk and oil. Add the eggs one at a time, beating until creamy. Add the pumpkin and vanilla, mixing well; add the nuts and dried fruit, if using.

Fold together wet and dry ingredients until they are completely blended. Divide batter evenly between pans.

Bake loaves in preheated oven for 40 to 45 minutes until a knife inserted in center comes out clean. If using one large loaf pan, increase baking time to 50 to 55 minutes.

— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.