This is a delicious moist, dark, spicy pumpkin bread. The whole wheat flour not only makes it a healthier choice, but also lends great flavor to the spices. It’s perfect on its own, or you can make “sandwiches” with cream cheese and thinly sliced apples. The cornmeal gives the bread a great texture.
2 ¼ cups (10 ounces/300g) whole wheat flour
½ cup (2 ounces/60g) corn meal
1 ½ tsp. soda
½ tsp. baking powder
1 ½ tsp. cinnamon
1 tsp. ground ginger
½ tsp. cloves
½ tsp. nutmeg
¾ tsp. salt
2/3 cup (5 ounces/155g) unsalted butter, at room temperature
2 cups (14 ounces/400g) sugar
2 cups ( 15 ounces/500g) mashed or canned pumpkin
4 eggs, at room temperature
2/3 (5 ounces/160mL) cup water
1 tsp. vanilla
1 cup (5 ounces/155g) raisins (or currants, dried cranberries or dried cherries)
½ ( 2ounces/60g) cup pecans or walnuts, lightly toasted, cooled. and then chopped
Pepitas or sanding sugar for top garnish
1. Preheat oven to 350 degrees. Grease and flour two medium sized load pans (8.5x4”)
2. In a medium bowl stir together flour, cornmeal, soda, powder, spices and salt; set aside.
3. In a large bowl, beat together butter and sugars until blended, by hand or with a hand held mixer.
4. With large spoon, beat in pumpkin, eggs, water, and vanilla. Add dry ingredients and mix together just until blended. Stir in raisins and walnuts.
5. Pour into the 2 prepared pans, sprinkle batter with pepitas or sanding sugar, and bake until wooden skewer inserted in the center comes out clean, about an hour. Cool in pan for 10 minutes and then turn out onto wire rack to cool completely.