Whole Wheat Pumpkin Bread
Description
This whole wheat pumpkin bread recipe is nicely spiced with cloves, cinnamon, and nutmeg and has crunchy walnuts and plump, juicy raisins in each bite.
Ingredients
•
1/2 cup raisins
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boiling water
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1 cup whole wheat flour
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2/3 cup all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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1 cup pumpkin puree
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1 cup white sugar
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2 large eggs
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1/4 cup canola oil
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1 cup coarsely chopped walnuts
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2
Place raisins in a small bowl; cover with boiling water by 1 inch. Set aside until raisins are plump and rehydrated, 3 to 4 minutes; drain, reserving ⅓ cup soaking water in a separate bowl.
3
Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin, sugar, eggs, reserved soaking water, and oil in a separate bowl; stir into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into the prepared loaf pan.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 15 minutes, then remove from the pan and transfer loaf to a wire rack to cool completely.