Whole Wheat Pumpkin Bread

This bread is so easy to make and so moist. Best of all, it’s whole wheat and uses honey instead of other sweeteners!

3/4 cup raisins

1/2 cup water

1/4 cup oil

1 cup honey

2 eggs

1 cup pumpkin (I use canned, but you could use fresh cooked)

1-3/4 cups whole wheat flour

1-1/4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

Cover raisins with water in a small bowl and set aside to soak. In a large mixing bowl, blend oil, honey, eggs, and pumpkin together thoroughly. In a medium mixing bowl, thoroughly blend flour, baking powder and soda, salt, and spices. Drain water off the raisins and pour it into the liquid mixture. Blend dry ingredients into liquid ingredients just until combined, folding in drained raisins at the very end. Pour into a greased medium loaf pan and bake at 325*F for about 55 minutes or until a knife or toothpick inserted into the center comes out clean. Cool in pan 10 minutes; remove from pan and lay loaf on its side on a cooling rack. Cool thoroughly before slicing.

Note: Whenever I make quick breads like this, I like to make at least two. They freeze well. Also, if you’re using canned pumpkin, you wouldn’t use the whole can if you only bake one loaf. I like to make as many as I can using one can of pumpkin. This might alter your baking time slightly. It’s very handy to have an extra loaf or two on hand in your freezer. Or, better yet, bring one to your neighbor while it’s still warm!

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