Hello there and happy Monday to you! I hope you had a fantastic weekend! Ours was a birthday weekend! Saturday was my husband’s birthday, and the house was a whirlwind storm of baking, cleaning up, friends, kids singing happy birthday, and organic cheesecake 🙂 For my husband’s party, I hosted a celebration brunch for him and served German pancakes, (recipe coming next week!) pumpkin bread, baked oatmeal, and sauteed organic apples. YUM! Today I wanted to share the pumpkin bread recipe with you, because I think it’s the perfect Fall treat!
This is my Mom’s recipe, and if you’d like to know how to do it gluten-free, please let me know! Maybe we can figure some way to tweak it 🙂
The Ultimate Fall Pumpkin Bread
2 c. sprouted organic flour
2 tsp. natural baking powder, like Rumford’s
1/2 tsp. sea salt
1/2 tsp. organic ginger
1/4 tsp. baking soda
1/4 tsp. organic ground cloves
1/2 tsp. organic cinnamon
1 c. Rapadura
1/3 c. organic coconut oil or butter
2 organic eggs
1 c. organic canned pumpkin
1/4 c. organic milk
1/2 c. coarsely chopped soaked and dehydrated organic walnuts (optional)
1/2 c. organic raisins (optional)
In a mixing bowl, stir together flour, baking powder, salt, ginger, baking soda and cloves; set aside.
In a large mixing bowl, beat together brown sugar and shortening until well combined; beat in eggs.
Add pumpkin and milk; mix well.
Add flour mixture to sugar-pumpkin mixture, mixing well.
Stir in optional chopped nuts and raisins.
Turn batter into a greased 9 x 5 x 3 inch loaf pan.
Bake in a 350 degrees oven for 55 to 60 minutes.
Cool in pan for 10 minutes.
Remove from pan; cool thoroughly on a wire rack.
Top with plenty of organic butter or coconut oil and ENJOY!