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1
Generously butter/oil a standard size bundt pan or two 9x5x3 loaf pans and set aside. Preheat oven to 350 F.
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2
In a large mixing bowl, lightly beat the eggs with a whisk until frothy. Whisk in the sugars, then add the oil and whisk again until smooth and combine. Add pumpkin and whisk again.
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3
Place whole wheat flour, cinnamon, nutmeg, salt, baking soda, nutmeg and ginger in a sifter or a strainer, and sift over the pumpkin mixture. Discard any wheat germ that's left in the sifter (shouldn't be more than a spoonful or two).
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4
Using a large spoon or spatula, mix until no traces of dry ingredients remain. Gently stir in the raisins and nuts, if using.
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5
Transfer batter to your prepared pan(s), and use the spoon to level out the batter. Sprinkle the extra sugar on top. The sugar will form into a delicious crispy layer when the bread bakes.
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6
Bake for 65 minutes (loaf pans) to 75 minutes (bundt pan) or until a toothpick inserted in the center comes out clean. Remove from oven. Cool in the pan for at least an hour, then turn it out onto a rack to cool completely.
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7
The bread keeps and travels very well. Enjoy!
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8
I've had this recipe for years and have no idea where it originally came from. My guess is a newspaper article my mom clipped out ages ago. Wherever it came from, this is certainly a treasured keeper now.
