Whole Wheat Pumpkin Bread

This recipe for whole wheat pumpkin bread is nicely spiced with cloves, cinnamon, and nutmeg and has crunchy walnuts and plump, juicy raisins in each bite.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 179 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 cup whole wheat flour
• 1 cup pumpkin puree
• 1 cup coarsely chopped walnuts
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 teaspoon ground cloves
• 0.5 cup raisins
• 0.25 cup canola oil
• 0.66666668653488 cup all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.

Step 2

Place raisins in a small bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, reserving 1/3 cup soaking water in a separate bowl.

Step 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 another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and soaked raisins. Pour batter into the prepared loaf pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes, then remove from the pan and transfer loaf to a wire rack to cool completely.