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Healthy Home Economist / Archives / Recipes / Grain Recipes / Bread Recipes / Sprouted Pumpkin Bread (fruit-sweetened)

Sprouted Pumpkin Bread (fruit-sweetened)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Healthy pumpkin bread made with sprouted flour for extra nutritional value and ease of digestion. Fruit sweetened too!

sprouted pumpkin bread sweetened with fruit and no sugar on a platter

I cut open my first pumpkin of the season yesterday and made some homemade organic pumpkin puree for a batch of sprouted pumpkin bread.

I actually favor green pumpkin varieties instead of classic orange or white. Having tried so many over the years, I prefer the flavor of a Kabocha Squash (aka Japanese Pumpkin).

Of course, the type of pumpkin you choose to make your seasonal bread is a personal preference. So, have fun, and try as many varieties as are available locally!

This pumpkin bread recipe below is made with sprouted flour and sweetened with fruit. It is very mildly sweet, so if you prefer your bread to taste more like cake, I recommend this pumpkin bread recipe that uses sucanat as the sweetener.

One other tip is to be sure to soak the white pumpkin seeds with the hulls that you scoop out of whichever pumpkin or squash variety you choose. They make an excellent snack!

sprouted pumpkin bread sweetened with fruit and no sugar on a platter
3.5 from 6 votes
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Sprouted Pumpkin Bread

Sprouted pumpkin bread recipe sweetened with fruit and no sugar for the most nutrition and digestibility.

Keyword fruit sweetened, sprouted
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 180 kcal
Author Sarah Pope

Ingredients

  • 1 1/2 cups sprouted flour
  • 1 cup pumpkin puree preferably organic
  • 1/2 cup expeller-pressed coconut oil
  • 2 eggs beaten, preferably pastured or free range
  • 1/2 cup date syrup
  • 1 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 tsp ground Ceylon cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp sea salt

Instructions

  1. Mix the dry ingredients in a bowl.

  2. Mix the wet ingredients in a separate bowl.

  3. Fold in the dry ingredients into the wet ingredient bowl until smooth.

    smooth pumpkin bread batter in a glass bowl
  4. Spread the batter in a loaf pan and bake at 350 F/177 C for about 1 hour or until a knife inserted in the center comes out clean.

    pumpkin batter in a bread pan in the oven
  5. Cool, slice and serve. Keep covered on the counter. Refrigerate what you won't use in two days. This bread freezes well too!

    loaf of baked sprouted pumpkin bread

Recipe Notes

Do not substitute honey for the date syrup. Cooking or baking with honey is not an advisable traditional cooking practice.

If you wish to use gluten-free flour, this brand of sprouted gluten free flour is excellent.

Nutrition Facts
Sprouted Pumpkin Bread
Amount Per Serving (1 slice)
Calories 180 Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 8.8g44%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 31mg10%
Sodium 25mg1%
Potassium 52mg1%
Carbohydrates 18g6%
Fiber 2g8%
Protein 3g6%
Vitamin A 117IU2%
Vitamin C 1.1mg1%
Calcium 20mg2%
Iron 0.63mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Bread Recipes, Sweet Breakfast Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (4)

  1. Ann

    Oct 7, 2020 at 3:43 pm

    Hi Sarah, do I get the same result if I soak the seeds with the hull? I looked at your link but didn’t find any specification about it? Can I just do the same, dry them and for ex. ground them and mix with flour to make nutritious biscuits?

    Reply
    • Sarah Pope MGA

      Oct 8, 2020 at 9:12 am

      I’ve actually got a new post with video on this very soon! Hopefully I will get it published today or tomorrow and you can see the video for the differences.

  2. Maggie

    Oct 5, 2020 at 4:02 pm

    5 stars
    Ok,I’m making it Sarah,let you know how it came out with a picture in my instagram,I’m sure it will be amazing,thank you,you the best

    Reply
    • Dawn Hass

      Nov 20, 2021 at 5:22 pm

      5 stars
      I make this all the time. We love it. Has The perfect amount of spice

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