Whole Wheat Pumpkin Bread

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.

• 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
• boiling water
• 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; 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.

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 a separate bowl; stir into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into the prepared loaf pan.

Step 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.