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 caloriescarbohydrate: 25.4 gcholesterol: 18.2 mgfat: 8.1 gfiber: 2 gprotein: 3.3 gsaturatedFat: 0.9 gservingSize: -sodium: 188.9 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Whole Wheat Pumpkin Bread
Directions
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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 9x5-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.