Soft Fluffy Whole Wheat Pumpkin Bread Recipes

WHOLE WHEAT PUMPKIN BREAD

Whole Wheat Pumpkin Bread image

Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.

Provided by Donna Scheletsky

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h20m

Yield 18

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g

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