Nicely spiced with cloves, cinnamon, and nutmeg, this whole wheat pumpkin bread is moist and delicious! Makes one loaf or 18 muffins.
Ingredients
- raisins: 0.5 cup
- whole wheat flour: 1 cup
- all-purpose flour: 0.66667 cup
- ground cinnamon: 1 tsp
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- ground cloves: 0.5 tsp
- ground nutmeg: 0.5 tsp
- pumpkin puree: 1 cup
- white sugar: 1 cup
- eggs: 2 piece
- canola oil: 0.25 cup
- walnuts: 1 cup (coarsely chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
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Place raisins in a 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.
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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 raisins. Pour batter into the prepared loaf pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
