In a standing mixer with the paddle attachment on high speed, cream together the butter and sugars until it becomes light and fluffy, about 4 minutes.
Next, add in 1 egg at a time until it’s combined followed up with adding in the pumpkin, salt, cinnamon, nutmeg and vanilla until mixed in.
Slowly add in the flours until incorporated and then the flax seed meal.
On low speed stir in the baking soda and water, and finish by folding in the walnuts and currants.
Transfer the batter to 2 9”x5” greased loaf pans and sprinkle a little whole wheat flour over top.
Bake in the oven for 60 to 70 minutes or until it is browned and cooked in the center.
Serve with whipped softened butter.
When adding in the dry spices to the stand mixer be sure to turn it to low speed or else the spices are going to go everywhere
A great way to know that the bread is done is if you use a toothpick to poke a hole in the center and it comes out dry or with a few dry morsels of bread on it.
REHEATING PUMPKIN BREAD: If you wan to serve the bread warm, reheat it by simply wrap in foil and place in the oven at 250° for 5-7 minutes. If you need something faster, then place in the microwave for 20-30 seconds on high heat.
STORING AND FREEZING PUMPKIN BREAD: Pumpkin bread should be stored at room temperature covered in plastic and will stay fresh for up to 4 days. Pumpkin bread will definitely last a little bit longer if covered and kept in the refrigerator and can hold for up to 6 days. For freezing cover in plastic and keep in the freezer for up to 2 months.