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