Whole Wheat Pumpkin Raisin Bread Recipe

Pumpkin Raisin Bread Description

In Autumn, we head indoors as the weather cools. And, we turn to baking with our favorite fruit… pumpkin! This whole wheat pumpkin raisin bread recipe uses whole wheat flour instead of regular white flour. And it uses honey as a sweetener in lieu of sugar, making it just a little healthier for you. Best of all, it tastes really good!

Yield: 3 loaves

Pumpkin Trivia: In 1584 upon seeing it for the first time, a French explorer called them “gros melons. This translates into Latin as “pepon”, or a large melon. It wasn’t until the 17th century that American colonists first referred to them as pumpkins.

Whole Wheat Pumpkin Raisin Bread Ingredients

1 ½ cups honey
1 cup vegetable oil
2 eggs, beaten
1 large can of pumpkin
2 ½ cups unbleached flour
2 ½ cups whole wheat flour
4 tsp. ground cloves
1 tsp. cinnamon
½ tsp. salt
6 tsp. baking powder
1 cups water
2 cups chopped walnuts
2 cups raisins

How to Make Whole Wheat Pumpkin Raisin Bread Directions

Preheat oven to 350° F.
Grease three 9 X 5 X 3-inch loaf pans.
Mix together honey, vegetable oil, eggs and pumpkin.
In a separate bowl, mix together unbleached flour, whole wheat flour, cloves, cinnamon, salt and baking powder.
Add and mix the dry ingredients alternately with the water into the batter.
Blend nuts and raisins into the batter.
Pour batter into the three loaf pans.
Bake in the oven for one hour.
Test for doneness with a toothpick.
Remove bread from the pans and allow it to cool on a wire cooling rack.

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