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Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread

Cost $5, save $10

Source: Recommended by CookPal

  • 50 Min
  • 18 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 1 cup whole wheat flour
    • ⅔ cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • ½ teaspoon ground nutmeg
    • 🧂 1 teaspoon baking soda
    • 🧂 ½ teaspoon baking powder
    • 🧂 ½ teaspoon salt

  • Wet Ingredients

    • 🎃 1 cup pumpkin puree
    • 1 cup white sugar
    • 🥚 2 large eggs
    • ¼ cup canola oil

  • Add-ins

    • ½ cup raisins
    • 🌰 1 cup coarsely chopped walnuts

STEPS

1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.

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.

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.

4

Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into the prepared loaf pan.

5

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.

NUTRIENTS

Per 1 serving

🔥

179

Calories

  • 3
    Protein
  • 25
    Carbs
  • 8
    Fats

💡 For additional moisture, substitute half the oil with unsweetened applesauce.Use fresh pumpkin puree for better flavor.Chopped pecans can be used as a substitute for walnuts for a slightly different texture.Store leftover bread in an airtight container for up to a week, or freeze for longer storage.