Mon-Sat 11a-7p Sunday 1p-6p EST

Pumpkin Bread


1½ cups whole wheat flour

1 cup loosely packed brown sugar

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

1 cup canned pumpkin

½ cup extra virgin olive oil

2 large eggs, beaten

½ cup walnut pieces

½ cup raisins

Equipment needed: 9x5-inch loaf pan, preferably nonstick, or unglazed ceramic stoneware. A stoneware pan will give the bread a particularly nice crust.

Preheat the oven to 350°F. Position a rack in the center of the oven.

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.

Combine the pumpkin, olive oil, and eggs in a separate bowl with ¼ cup water. Beat until perfectly blended. Stir in the nuts and raisins.

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. Pour the batter into the loaf 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 min. Turn out onto a rack and cool thoroughly. Cut into 8 equal slices.

Makes 8 servings