Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
18
Yield:
1 9x5-inch loaf
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes:

You can use 1 1/2 teaspoons pumpkin pie spice instead of the 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, if you'd like. One half cup of egg substitute can be substituted for the eggs.

To make muffins, place paper liners in 18 muffin cups. Spray liners lightly with cooking spray and fill each with 1/4 cup batter. Reduce baking time to 15 to 20 minutes.

Nutrition Facts

179 calories; protein 3.3g 7% DV; carbohydrates 25.4g 8% DV; fat 8.1g 13% DV; cholesterol 18.2mg 6% DV; sodium 188.9mg 8% DV. Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
11/16/2019
I've been a religious user of Allrecipes for many years and am always appreciative for everyone's suggestions and feedback when I look to try something new. After all this time I'm adding my "tweaks" to this delicious recipe. I replaced the raisins with 1 cup chopped fresh cranberries cut the sugar down to 2/3 cup added 1 oz. pure maple syrup. Being a lover of spice...I up all of them by just a titch. I prefer to bake my loaves in my mini 8-loaf pan and bake for 25-30 min. max. It's a keeper! Read More
(2)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2019
I've been a religious user of Allrecipes for many years and am always appreciative for everyone's suggestions and feedback when I look to try something new. After all this time I'm adding my "tweaks" to this delicious recipe. I replaced the raisins with 1 cup chopped fresh cranberries cut the sugar down to 2/3 cup added 1 oz. pure maple syrup. Being a lover of spice...I up all of them by just a titch. I prefer to bake my loaves in my mini 8-loaf pan and bake for 25-30 min. max. It's a keeper! Read More
(2)
Rating: 5 stars
01/18/2020
This pumpkin bread was very delicious and moist. The only thing that I would change would be to set the oven down to 350 instead of 375. Mine also browned way to quickly on the top probably due to the high heat. All in all this was very good and my family and I really enjoyed it. I will definitely make it again. Thank you for sharing this recipe, Donna! Read More
(2)
Rating: 5 stars
10/12/2019
Excellent. Tasty and healthy Read More
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Rating: 4 stars
02/20/2020
2.12.20 ...This is good, but not special. I've made sooo manyyy recipes of pumpkin bread I've become a pumpkin bread snob. I forgot to reduce the sugar to 2/3c so it was a bit too sweet. I baked at 350. Read More
Rating: 5 stars
10/30/2019
I added more nuts and cranberries instead of raisins. I will make this again and again. Read More
Rating: 5 stars
06/15/2020
This was yummy, although I made several changes based on what I had. I used 1 banana in place of one egg. I used 1/2 cup sugar due to the sweetness of the banana. I also used 3 TBS oil and 1/4 cup applesauce to make it a bit healthier. Then, I subbed some chocolate chips instead of the raisins, so that probably made it less healthy! No nuts because my son doesn't like them. The pumpkin spice flavor is there, but not over powering. The banana flavor is just a hint. I made them into muffins, cooked at 350 for 17 minutes. Read More
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Rating: 5 stars
09/08/2019
Great pumpkin bread! I really enjoy the flavor that whole wheat flour lends to recipes and this one is no exception! This bread is perfectly spicy sweet moist and pumpkin-y! To make it a bit more 'healthy' I used maple syrup in place of the sugar (only 3/4 cup) and whole milk Greek yogurt in place of the oil. Added a touch more of the spices as I love a good strong spice flavor. Kept everything else the same. It was really easy to throw this together too! My bread only needed 50 minutes to bake and it did begin to get too brown on the outside. So I think I would bake it at 350 next time. Thanks for the great recipe! Read More
Rating: 5 stars
10/17/2019
I love the way this taste. Read More
Rating: 5 stars
10/28/2019
No changes and it turned out really good lots of comments about it when tried. Yes I would make it again. Read More