Categories: Vegetables, Breads 
      Yield: 6 servings 
  
      1 c  Oil or butter                     1/3 c  Oat bran* 
  1 1/2 c  Firmly packed light brown         1/3 c  Wheat germ* 
           -sugar                              2 ts Baking soda 
    1/2 c  Molasses                            2 ts Cinnamon 
      2    Eggs, well beaten                   1 ts Cloves 
     16 oz Can pumpkin (Libby's)               1 ts Nutmeg 
      2 c  Flour                             1/2 ts Salt 
    1/2 c  Whole wheat flour*                1/4 c  Pecans, finely chopped 
    1/3 c  Wheat bran*                              -(optional) 
  
  * This recipe uses a lot of whole grains, but it will turn out excellently 
  if you use all-purpose flour in place of any or all of the whole grains. 
  Also, any of the whole grains are interchangeable with any of the other 
  whole grains in the recipe. 
   
  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. 
   
  This bread freezes well.