Ingredients

• 0.5 cups raisins
• 1 cup whole wheat flour
• 0.67 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground cloves
• 0.5 teaspoons ground nutmeg
• 1 cup pumpkin puree
• 1 cup white sugar
• 2 large eggs
• 0.25 cups canola oil
• 1 cup coarsely chopped walnuts

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Place raisins in a small 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.
3. 3 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 soaked raisins. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes, then remove from the pan and transfer loaf to a wire rack to cool completely.

Nutrition per serving