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Sprouted Pumpkin Bread
Sprouted pumpkin bread recipe sweetened with fruit and no sugar for the most nutrition and digestibility.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 180 kcal
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
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Mix the dry ingredients in a bowl.
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Mix the wet ingredients in a separate bowl.
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Fold in the dry ingredients into the wet ingredient bowl until smooth.
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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.
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Cool, slice and serve. Keep covered on the counter. Refrigerate what you won't use in two days. This bread freezes well too!
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.