Sprouted Pumpkin Bread

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The perfect bread for Fall is – pumpkin! Out comes the nutmeg, cinnamon, and cloves – the long-awaited trio of flavor, coupled with that beloved gourd! I scoured recipes to find a sprouted flour recipe I was happy with, but alas, I once again retreated in disappointment. This of course led me to empty the cupboards of mixing pans and measuring cups, and start experimenting. The final product is certainly a keeper for my personal recipe book, and one I am now sharing with you!

 

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Sprouted Pumpkin Bread

Servings: Makes 2 loaves
Prep Time – 20 Minutes
Cook Time – 65 Minutes

Ingredients

Dry Ingredients:

  • 2 cups sprouted flour (I used sprouted spelt)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 2 tablespoons brown sugar
  • * 1/4 teaspoon stevia powder (optional)

Wet Ingredients:

  • 1 stick softened butter
  • 1/2 cup maple syrup
  • 1 cup plain whole Greek yogurt
  • 2 large eggs
  • 1 15-ounce can pumpkin puree

Instructions

1. Preheat oven to 350 degrees. Grease two 8 1/2″ x 4 1/2″ bread pans with butter or coconut oil.

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2. Combine all of the dry ingredients together in a bowl and whisk together. Set aside.

 

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3. In an electric mixing bowl, chop up the stick of softened butter and begin adding the rest of the wet ingredients.

 

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4. On medium speed, beat with an electric mixer until fully mixed.

 

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5. At low-speed, beat in dry ingredient mixture until a thick batter forms.

 

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6. Divide batter evenly and distribute into prepared bread pans. Bake at 350 degrees for 60 – 70 minutes, until cake tester comes out clean. Let loaves cool in pan about 10 minutes before turning onto wire rack and allowing to cool completely.

 

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Enjoy with a pumpkin latte or spiced cider!

*Sprouted flours can sometimes take longer to cook in certain ovens.

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