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Whole Wheat Pumpkin Bread

4

0 min

Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread Photo 1

Time

0 min

Serving

18 persons

Calories

179

Rating

4.00★ (14)

Cuisine

Author: Victoria Buriak
Nicely spiced with cloves, cinnamon, and nutmeg, this whole wheat pumpkin bread is moist and delicious! Makes one loaf or 18 muffins.

Ingredients

  • raisins: 0.5 cup
  • whole wheat flour: 1 cup
  • all-purpose flour: 0.66667 cup
  • ground cinnamon: 1 tsp
  • baking soda: 1 tsp
  • baking powder: 0.5 tsp
  • salt: 0.5 tsp
  • ground cloves: 0.5 tsp
  • ground nutmeg: 0.5 tsp
  • pumpkin puree: 1 cup
  • white sugar: 1 cup
  • eggs: 2 piece
  • canola oil: 0.25 cup
  • walnuts: 1 cup (coarsely chopped)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
    Whole Wheat Pumpkin Bread Photo 2
  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, reserving 1/3 cup soaking water in a separate bowl.
    Whole Wheat Pumpkin Bread Photo 3
  3. 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.
    Whole Wheat Pumpkin Bread Photo 4
  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.
    Whole Wheat Pumpkin Bread Photo 5

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