With the colder nights we’ve been having, and the slight changes in the leaves commencing, it is evident that fall is upon us. Many people will be found complaining about the end of the summer that we didn’t really have. But I… well, deep down inside, I am rejoicing! I absolutely LOVE the fall season and everything that comes with it. Yes, the dreadful winter comes next, but for the time being, I am excited to enjoy the fall. I love the warm days and cool snuggly nights. I love watching the leaves change on the trees, and the ability to do physical activity outdoors without getting blistering hot. I even love watching my horse begin to develop her fuzzy winter coat as if she were turning into a little teddy bear! I am actually beaming right now at the very thought of what is ahead on this upcoming season. 🙂
Along with the joys of fall mentioned above, comes my return to the kitchen to play around and experiment with rich, warm, and comforting fall-type recipes. The type of food that you just really wouldn’t make in the summer months because it just screams fall. I adore cooking and baking, however in the summer months, I find it hard to keep myself in the kitchen to do the experimenting that I love to do. So, last night marks my return to the kitchen and I whipped up a fantastic new recipe.
When I bake, I like to alter the recipe I find to make it as healthy as possible, while still keeping it tasty. The big change I’ve been making on all my recipes lately is to use whole wheat flour instead of white and I have had nothing but success! Last night I made my first every whole wheat pumpkin/raisin bread.
OH…..EM…..GEE!!!!!! How/why did I never try to make a pumpkin bread before???? This bread just screams fall and brings yummy comfort to your tummy. Want to try it out for yourself? Recipe below. 🙂
Laura’s Whole Wheat Pumpkin/Raisin Bread
2 C whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
2 large eggs
1/3 C water
1.5 C sugar
1 C canned pumpkin puree
1/2 C canola oil
1 tsp vanilla extract
1 C raisins
– Preheat the oven to 350 degrees F. Lightly butter a 9X5 loaf pan and then line with parchment paper.
– In a large bowl, mix together flour, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Put aside.
– In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin, oil, and vanilla. Blend well.
– Pour contents of medium bowl into the large bowl and whisk all ingredients together until blended and smooth. Stir in the raisins.
– Pour into loaf pan and bake for approx 65 minutes. Bread is ready when firm to touch and a toothpick inserted into the center comes out clean. Transfer to wire rack to cool completely.
After one bite, you’ll be hooked! If you do indeed decide to try this recipe, please do let me know how it turns out! 🙂