Whole Wheat Pumpkin Bread Recipe

"Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins."

Ingredients

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1/2 cup raisins

1 cup whole wheat flour

2/3 cup all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 cup pumpkin puree

1 cup white sugar

2 eggs

1/4 cup canola oil

1 cup coarsely chopped walnuts

Prep 10 m

Cook 50 m

Ready In 1 h 20 m

Preheat the oven to 375 degrees F (190 degrees C).
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, and reserve 1/3 cup of the soaking water in a separate bowl.
Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, 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 a 9×5-inch loaf pan.
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.

Cook’s Notes:
You can use 1 1/2 teaspoons pumpkin pie spice instead of the 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, if you’d like. One half cup of egg substitute can be substituted for the eggs.
To make muffins, place paper liners in 18 muffin cups. Spray liners lightly with cooking spray and fill each with 1/4 cup batter. Reduce baking time to 15 to 20 minutes.

Per Serving: 179 calories;8.1 g fat;25.4 g carbohydrates;3.3 g protein;18 mg cholesterol;189 mg sodium.Full nutrition
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