Whole Wheat Pumpkin Bread

01Method

1. 1

   Heat the oven to 375°F (190°C) and grease a 9x5-inch loaf pan.

2. 2

   Put the raisins in a bowl and pour enough boiling water over them to submerge by about an inch. Let them soak until plump, about 3–4 minutes, then drain, setting aside ⅓ cup of the soaking liquid.

3. 3

   Whisk together both flours, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. In a separate bowl, mix the pumpkin puree, sugar, eggs, reserved soaking water, and oil, then fold this mixture into the dry ingredients until just combined. Gently stir in the walnuts and raisins, then transfer the batter to the prepared pan.

4. 4

   Bake until a toothpick inserted in the center comes out clean, approximately 50–55 minutes. Allow the loaf to rest in the pan for 15 minutes before turning it out onto a wire rack to finish cooling.