- Yield: servings
- 1/2cup whole wheat flour
- 1cup loosely packed brown sugar
- 1teaspoon baking soda
- 1teaspoon cinnamon
- 1/2teaspoon salt
- 1cup canned pumpkin
- 1/2cup extra virgin olive oil
- 2large eggs, beaten
- 1/2cup walnut pieces
- 1/2cup raisins
1. Equipment needed: 9 – 5-inch loaf pan, preferably nonstick, or unglazed ceramic stoneware. A stoneware pan will give the bread a particularly nice crust.
2. Preheat the oven to 350 F. Position a rack in the center of the oven.
3. 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.
4. Combine the pumpkin, olive oil, and eggs in a separate bowl with 1/4 cup water. Beat until perfectly blended. Stir in the nuts and raisins.
5. 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.
6. 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 minutes. Turn out onto a rack and cool thoroughly. Cut into 8 equal slices.
Reprinted with permission from The Pink Ribbon Diet,
Da Capo Press (Perseus Books)