Homemade Pumpkin Bread for Fall!

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

Ingredients:

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)

 

Directions:

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!

Happy Fall!

With love,

Catherine Slezinger


 

 

 

 

 

 

 

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5 Comments

  1. 1
  2. 3

    Would you know how I could make this with almond flour and/or coconut flour ? Thank you. Your site is such a blessing.

  3. 5

    What organic sprouted flour would you recommend? Is there a particular method to soaking flour? Like a water to flour ratio and/or time period?

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