Pumpkin Bread with Raisins and Walnuts

  • Yield: servings


1/2cup whole wheat flour
1cup loosely packed brown sugar
1teaspoon baking soda
1teaspoon cinnamon
1/2teaspoon salt
1cup canned pumpkin
1/2cup extra-virgin olive oil
2large eggs, beaten
1/2cup walnut pieces
1/2cup raisins


  1. Preheat the oven to 350 F. Position a rack in the center of the oven.
  2. Combine the flour, brown sugar, baking soda, cinnamon, and salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.
  3. Combine the pumpkin, olive oil, and eggs in a separate bowl with 1/4 cup water. Beat until perfectly blended. Stir in the nuts and raisins.
  4. Gently stir the dry ingredients into the liquid ingredients just until combined; a rubber spatula works best. Do not overmix or the bread will not rise.
  5. Pour the batter into  a 9 x 5-inch  pan and bake for 50 to 60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan slightly, 5 to 10 minutes. Turn out onto a rack and cool thoroughly. Cut into 8 equal slices.

Reprinted with permission from The Pink Ribbon Diet, Da Capo Press (Perseus Books)

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