Easy Whole Wheat Pumpkin Bread Recipe

Ingredients

• 0.5 cup raisins
• boiling water
• 1 cup whole wheat flour
• 0.67 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground nutmeg
• 1 cup pumpkin puree
• 1 cup white sugar
• 2 large eggs
• 0.25 cup canola oil
• 1 cup coarsely chopped walnuts

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan thoroughly.
2. Soften raisins by placing them in a small bowl and covering them with boiling water (about 1 inch above the raisins). Let them sit for 3 to 4 minutes until plump and rehydrated. Drain the raisins, but save ⅓ cup of the soaking water in a separate bowl.
3. In a large bowl, whisk together whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg. In another bowl, combine pumpkin puree, sugar, eggs, the reserved raisin soaking water, and oil. Gently stir the wet ingredients into the dry ingredients until just combined. Fold in the walnuts and plump raisins. Pour the batter evenly into the prepared loaf pan.
4. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes before removing it and transferring it to a wire rack to cool completely.

Nutrition

• Calories: 179 kcal
• Fat Content: 8 g
• Fiber Content: 2 g
• Sugar Content: 15 g
• Sodium Content: 189 mg
• Protein Content: 3 g
• Cholesterol Content: 18 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g