Pumpkin Bread

This is a favorite in our home. It makes two loaves and freezes wonderfully.

1.5 cups all-purpose flour
1.5 cups whole wheat flour
1/4 cup oat bran or ground flax seed (optional)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten

1 (15-ounce) can pumpkin

1/2 cup finely shredded carrot
1 finely diced apple (optional)

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine dry ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, carrots, apple (if using) and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
3. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.