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