Whole Wheat Pumpkin Bread
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Recipe Summary Whole Wheat Pumpkin Bread
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.Ingredients | Whole Wheat Toast Nutrition Label½ cup raisins1 cup whole wheat flour⅔ cup all-purpose flour1 teaspoon ground cinnamon1 teaspoon baking soda½ teaspoon baking powder½ teaspoon salt½ teaspoon ground cloves½ teaspoon ground nutmeg1 cup pumpkin puree1 cup white sugar2 eggs¼ cup canola oil1 cup coarsely chopped walnutsDirectionsPreheat 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.You can use 1 1/2 teaspoons pumpkin pie spice instead of the 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.Info | Whole Wheat Toast Nutrition Labelprep:
10 mins
cook:
50 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
18
Yield:
1 9x5-inch loaf
TAG : Whole Wheat Pumpkin BreadBread, Quick Bread Recipes, Pumpkin Bread Recipes,