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!
Sprouted Pumpkin Bread
Servings: Makes 2 loaves
Prep Time – 20 Minutes
Cook Time – 65 Minutes
- 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)
- 1 stick softened butter
- 1/2 cup maple syrup
- 1 cup plain whole Greek yogurt
- 2 large eggs
- 1 15-ounce can pumpkin puree
1. Preheat oven to 350 degrees. Grease two 8 1/2″ x 4 1/2″ bread pans with butter or coconut oil.
2. Combine all of the dry ingredients together in a bowl and whisk together. Set aside.
3. In an electric mixing bowl, chop up the stick of softened butter and begin adding the rest of the wet ingredients.
4. On medium speed, beat with an electric mixer until fully mixed.
5. At low-speed, beat in dry ingredient mixture until a thick batter forms.
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.
Enjoy with a pumpkin latte or spiced cider!
*Sprouted flours can sometimes take longer to cook in certain ovens.