Whole Wheat Pumpkin Bread recipe

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Ingredients

½ cup raisins
1 cup whole wheat flour
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup pumpkin puree
1 cup white sugar
2 eggs
¼ cup canola oil
1 cup coarsely chopped walnuts

Nutrition Info

178.8 calories
carbohydrate: 25.4 g
cholesterol: 18.2 mg
fat: 8.1 g
fiber: 2 g
protein: 3.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 188.9 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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 9x5-inch loaf pan.

  4. 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.

Recipe Yield

1 9x5-inch loaf

Recipe Note

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

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