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
Sprouted pumpkin bread recipe sweetened with fruit and no sugar for the most nutrition and digestibility.
- 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
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a separate bowl.
Fold in the dry ingredients into the wet ingredient bowl until smooth.
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.
Cool, slice and serve. Keep covered on the counter. Refrigerate what you won't use in two days. This bread freezes well too!
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.