Nicely spiced with cloves cinnamon and nutmeg this whole wheat pumpkin bread is moist and delicious Makes one loaf or 18 muffins
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
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.
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.
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.
Tips
You can use 1 1/2 teaspoons pumpkin pie spice instead of 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.