Raisin Pumpkin Walnut Bread

     As always, last Sunday was all about baking. As I am nothing, if not predictable, I pinched another recipe from Taste of Home Everyday Light Meals. This bread could not be more simple to prepare. I did think the recipe seemed to be missing something so I took it upon myself to chuck some raisins in there. In the end, we ended up with a nice rich bread that is suitable for dessert! It's also good in the morning with a schmear of cream cheese. As always, any changes or notes will be in blue.

Raisin Pumpkin Walnut Bread
via Taste of Home Everyday Light Meals

Ingredients

• 1 cup whole wheat flour
• 1 cup sugar
• 2/3 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup egg substitute (we substituted 2 large eggs)
• 1/3 cup water
• 1/4 cup canola oil (we used corn oil)
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Directions

1. In a bowl, combine the first eight ingredients. 
2. In another bowl, combine the pumpkin, egg substitute (or 2 large eggs), water and oil. Mix well. Stir into dry ingredients just until moistened. Fold in walnuts. (I'll be honest here. I just loaded the first 8 ingredients into the Kitchenaid mixer bowl and gave them a quick stir. Then I just dumped everything else in and used the beater blade at power level 2 until it was all mixed up. I live on the edge.)
3. Spoon into a 9x5x3" baking dish coated with non-stick cooking spray. Bake at 350F for 60-65 minutes or until a toothpick inserted near the center comes out clean (ours took 65 minutes on the button). Cool for 15 minutes before removing from pan to a wire rack.

Good times!