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Ingredients:
1 c. oil or butter
1 1/2 c. firmly packed light brown sugar
1/2 c. molasses
2 eggs, well beaten
16 oz. can pumpkin (Libby’s)
2 c. flour
1-1/2 c. whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. salt
1/4 c. pecans, finely chopped (optional)

Directions:

Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking. Bread freezes really well