Recipe: Whole-Wheat Pumpkin Bread (using cornmeal, raisins and nuts)

WHOLE-WHEAT PUMPKIN BREAD

2 1/2 cups whole-wheat flour
1/2 cup yellow or white cornmeal
2 teaspoons baking soda
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup unsalted butter, at room temperature
2 cups sugar
2 cups mashed cooked pumpkin or canned pumpkin
4 eggs
2/3 cup water
1 cup raisins
1/2 cup chopped walnuts

Preheat an oven to 350 degrees F. Grease and flour 2 medium (8 1/2 inch) loaf pans.

In a medium bowl, stir and toss together the flour, cornmeal, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

In a large bowl, beat together the butter and sugar until blended; a hand-held mixer is useful for this step. Beat in the pumpkin, eggs and water. Add the combined dry ingredients and beat just until blended. Stir in the raisins and the walnuts. Pour into the 2 prepared pans.

Bake until a wooden toothpick inserted in the center comes out clean, 60 to 65 minutes. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Makes 2 loaves
Source: Williams-Sonoma Guide to Good Cooking