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Sprouted Pumpkin Bread

This sweet quick bread is perfect for the fall when pumpkins are plentiful. It tastes like pumpkin pie...but in a bread!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients
  

  • 7.5 oz. pumpkin puree homemade is best!
  • 2 eggs
  • 1/2 cup coconut oil melted
  • 1/3 cup water
  • 1 1/2 cups coconut sugar
  • 1 tsp real vanilla
  • 1 3/4 cups sprouted wheat or spelt flour
  • 1 tsp baking soda
  • 3/4 tsp unrefined sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp ground allspice

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease a 9x5 loaf pan with extra virgin coconut oil or butter.
  • In a small mixing bowl, combine sprouted flour, baking soda, sea salt, cinnamon, nutmeg, cloves and allspice. Mix well and set aside.
  • In a large mixing bowl, add pumpkin puree, eggs, coconut oil, water, coconut sugar and vanilla. Mix well.
  • Fold the flour mixture into the wet ingredients until completely mixed.
  • Bake at 350 degrees F for 65-70 minutes. Bread will be done when a toothpick inserted into the center comes out clean.
  • Allow bread to cool for 10-15 minutes and remove it from pan onto a wire rack to cool fully.