a fantastic apple and kale salad that is okay for the cleanse.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 1 9×5-inch loaf |
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 large eggs
- ¼ cup canola oil
- 1 cup coarsely chopped walnuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×5-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.
- You can use 1 1/2 teaspoons pumpkin pie spice instead of 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.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 189 mg |
| Sugars | 15 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Wow! I liked this recipe so much I ripped up my mother’s old recipe card. Sorry to Mom. I chose this recipe because it had less sugar. Looked at the tips and this is what I did to get a very moist, healthy pumpkin bread: plumped the full amount of raisins, added an extra rounded Tbl of pumpkin, used 3 Tbl canola oil and 1/4 C applesauce, 2/3C nuts and 1/3C mini chocolate chips. I usually don’t try recipes where people have to change them too much, but this recipe is amazing and worth the risk!
I followed suggestions for temp 350 and reduced sugar. I was happy with flavor and sweetness, but it came out dry. I might try reducing cook time or adding pumpkin instead of water.
This was yummy, although I made several changes based on what I had. I used 1 banana in place of one egg. I used 1/2 cup sugar due to the sweetness of the banana. I also used 3 TBS oil and 1/4 cup applesauce to make it a bit healthier. Then, I subbed some chocolate chips instead of the raisins, so that probably made it less healthy! No nuts because my son doesn’t like them. The pumpkin spice flavor is there, but not over powering. The banana flavor is just a hint. I made them into muffins, cooked at 350 for 17 minutes.
2.12.20 …This is good, but not special. I’ve made sooo manyyy recipes of pumpkin bread I’ve become a pumpkin bread snob. I forgot to reduce the sugar to 2/3c so it was a bit too sweet. I baked at 350.
This pumpkin bread was very delicious and moist. The only thing that I would change would be to set the oven down to 350 instead of 375. Mine also browned way to quickly on the top probably due to the high heat. All in all this was very good and my family and I really enjoyed it. I will definitely make it again. Thank you for sharing this recipe, Donna!
I’ve been a religious user of Allrecipes for many years and am always appreciative for everyone’s suggestions and feedback when I look to try something new. After all this time I’m adding my “tweaks” to this delicious recipe. I replaced the raisins with 1 cup chopped fresh cranberries, cut the sugar down to 2/3 cup, added 1 oz. pure maple syrup. Being a lover of spice…I up all of them by just a titch. I prefer to bake my loaves in my mini 8-loaf pan and bake for 25-30 min. max. It’s a keeper!
I added more nuts and cranberries instead of raisins. I will make this again and again.
No changes, and it turned out really good, lots of comments about it when tried. Yes, I would make it again.
I love the way this taste.
Very tasty ! But maybe a little too sweet. Might cut down a bit on the sugar next time.
Excellent. Tasty and healthy
Great pumpkin bread! I really enjoy the flavor that whole wheat flour lends to recipes, and this one is no exception! This bread is perfectly spicy, sweet, moist, and pumpkin-y! To make it a bit more ‘healthy’ I used maple syrup in place of the sugar (only 3/4 cup) and whole milk Greek yogurt in place of the oil. Added a touch more of the spices, as I love a good strong spice flavor. Kept everything else the same. It was really easy to throw this together too! My bread only needed 50 minutes to bake, and it did begin to get too brown on the outside. So I think I would bake it at 350 next time. Thanks for the great recipe!