Whole Wheat Pumpkin Bread Recipe

Preheat the oven to 375 degrees F (190 degrees C).

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 and reserve 1/3 cup of the 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 puree 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 a 9x5-inch 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.