3 cups whole wheat flour
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
1 cup pumpkin
3(3 ounce) cans honey
1/4 cup apple cider vinegar
7 cups yellowcake mix
1 egg
3 cups buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
Sift together whole wheat flour, sugar, baking powder, soda and oil and set aside. Using an electric food processor, pulse flour into small pieces. Mix together pumpkin and honey and set aside.
Lightly butter a 12x8 inch loaf pan.
In a large bowl, mix pumpkin and apple cider vinegar. Stir flour mixture into pumpkin mixture until combined. Fold in remaining flour pieces. Spread batter into prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. For a larger loaf, reduce the temperature to 275 degrees F (121 degrees C) and continue baking 30 minutes. Begin cooling 10 minutes before removing loaf from oven. Flip bread roll out onto a serving platter and brush with egg. Return to oven and bake another 20 minutes, until lukewarm.
Remove loaf from oven and allow it to cool for 10 minutes. Remove from oven and sprinkle with butter mixture. Arrange slices on either side of loaf, gently pressing into corn syrup mixture. Fill and smooth with pumpkin mixture.
Return loaf to oven in preheated oven for 15 minutes, or until golden-brown. Let rest 10 minutes before slicing. Using a serrated knife, score loaf using aluminum foil to thin the crust. Sandwich loaf over shallow baking pan. Refrigerate loaf for another 15 minutes or until set.
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