---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Breads
       Yield: 6 servings
       1 c  Oil or butter
   1 1/2 c  Firmly packed light brown
     1/2 c  Molasses
       2    Eggs, well beaten
      16 oz Can pumpkin (Libby’s)
       2 c  Flour
     1/2 c  Whole wheat flour*
     1/3 c  Wheat bran*
     1/3 c  Oat bran*
     1/3 c  Wheat germ*
       2 ts Baking soda
       2 ts Cinnamon
       1 ts Cloves
       1 ts Nutmeg
     1/2 ts Salt
     1/4 c  Pecans, finely chopped
   * 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.