Pumpkin-Oat Bread with Golden Raisins and Walnuts

This quick bread uses several of the nourishing nonperishablescanned pumpkin, oats, walnuts and whole-grain flourthat Ruthi Solari of SuperFood Drive encourages people to donate to food banks. Enjoy this anytime of dayfor breakfast, an afternoon snack or even dessert. It’s also nice baked as muffins or into little 5 x 2-1/2-inch loaves to give as gifts. (Use the leftover pumpkin to make a batch of our Pumpkin Spice Oatmeal with Toasted Pecans.)

Ingredients

  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup rolled oats (aka old-fashioned)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 3/4 cup granulated sugar
  • 1/4 packed cup brown sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup canola oil
  • 1 tablespoon maple syrup
  • 2 large eggs
  • 1/2 cup chopped walnuts
  • 1/2 cup golden raisins
  • nonstick cooking spray

Instructions

  • Preheat oven to 350°F.
  • Combine first 7 ingredients in a large bowl, stirring with a whisk. Make a well in the center of the dry ingredients.
  • Combine sugars, pumpkin puree, oil, maple syrup and eggs in a medium bowl, stirring with a whisk until thoroughly combined. Add liquid ingredients to dry ingredients, stirring with a spoon, just until combined. (Don't overmix or your bread will turn out tough.) Gently fold in nuts and raisins. Scrape batter into a 9-by-5-inch loaf pan coated with cooking spray.
  • Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes. Remove loaf from pan, and cool completely on a wire rack.
Servings: 12
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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