Ingredients
18
18 servings
- •0.5 cup raisins
- •1 cup whole wheat flour
- •0.66666668653488 cup all-purpose flour
- •1 teaspoon ground cinnamon
- •1 teaspoon baking soda
- •0.5 teaspoon baking powder
- •0.5 teaspoon salt
- •0.5 teaspoon ground cloves
- •0.5 teaspoon ground nutmeg
- •1 cup pumpkin puree
- •1 cup white sugar
- •2 large eggs
- •0.25 cup canola oil
- •1 cup coarsely chopped walnuts
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.
Nutritional Facts
Per 18 servings
- Calories: 179
- Carbohydrate: 25g
- Fat: 8g
- Fiber: 2g
- Protein: 3g
- Sugar: 15g
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