Wednesday, November 11, 2009

Whole Wheat Pumpkin Bread

I like foods with flavor and color, and I love to use healthy ingredients too! This Pumpkin quick bread captures the colors and flavors of fall using whole wheat flour, along with pumpkin and walnuts.

I used this King Arthur flour- It's 100% hard white whole wheat, which has the same fiber and nutrition as traditional red wheat, but a milder flavor. It has all of the wheat germ and bran, and it's not bleached or anything like that. (Oops, didn't mean to do a commercial for them! But I like this flour!)

See all those yummy bits? Sweetened dried cranberries, golden raisins, toasted walnuts, and crystalized ginger. I LOVE the sweet/spicy bits of ginger!

The bowl with nuts in the background is thrifted (Value Village)-that green is one of my favorite colors, so it had to come home with me.

I think I'll have a slice for breakfast, along with my oatmeal and blueberries...
Whole Wheat Pumpkin Bread makes 3 delicious loaves
3 1/2 Cups Whole Wheat Flour
1 Tablespoon Baking Soda
1 1/4 tsp. Salt
1 1/2 tsp. Cinnamon
1/4 to 1/2 tsp. Ground Clove
3 C. Sugar
2 C. Pumpkin (canned)
1/2 C. Vegetable Oil
1/2 C. Applesauce (unsweetened)
2/3 C. Water
4 Eggs
1 C. Walnuts (toasted*), chopped
1/2 C. Sweetened Dried Cranberries (Craisins), soaked for a few minutes in water to plump a bit, drained
1/2 C. Golden Raisins
1 Tablespoon Crystalized Ginger, chopped medium fine (edit: I think I'll double the ginger next time!)
Beat eggs, sugar, pumpkin, oil, applesauce, and water together in large bowl.
Sift in flour, baking soda, salt, cinnamon, and clove. Mix well.
Fold in toasted walnuts, raisins, cranberries, and crystalized ginger.
Pour/spoon into three (7.5x3.5) greased and floured loaf pans.
Bake at 350 degrees for 55-65 minutes.
Cool in pan for 10 minutes, then remove from pans and cool on wire rack.
*Toasting really brings out the flavor in the nuts- I think it's worth the extra step. I like to have some toasted and stored in the freezer to sprinkle on oatmeal or to toss on a salad. Toast walnuts in a dry skillet over medium heat stirring frequently until just browning, being careful not to burn.


  1. This looks wonderful and I can't wait to try it this weekend. I just saw Starbucks has their Thanksgiving blend out and this will go very nicely together. Thanks for sharing this.

  2. I will be there Saturday. I will review the recipe for you if you like ;-)