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Soaked Pumpkin Bread
Why do I soak my spelt or whole wheat flour? It yields more nutritious, more digestible, and more tender baked goods. Check out our Fundamentals eCourse for even more information.
Adapted from this recipe.
Servings 2 loaves
Ingredients
To Soak
- 2-2/3 cups freshly ground spelt flour OR whole wheat pastry flour
- 1 cup pureed pumpkin OR sweet potatoes
- 3/4 cup pure water
- 2 tablespoons kefir OR yogurt, kombucha, raw apple cider vinegar, or lemon juice
To Bake
- 1/2 cup grass-fed butter or coconut oil, softened
- 3/4 to 1 cup Rapadura
- 2 organic or pastured eggs
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup raisins optional
- 1 cup crispy nuts chopped, optional*
Instructions
To Soak
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Combine flour, pumpkin, water, and kefir in a mixing bowl.
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Mix well.
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Cover and allow to sit at room temperature for a minimum of 7 hours.
To Bake
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When ready to bake, preheat the oven to 350 degrees Fahrenheit.
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Grease 2 bread loaf pans. My loaf pans are wide, so my loaves end up wide. If your pans are more narrow, you will end up with taller loaves.
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Uncover the mixing bowl.
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Add all other ingredients (except raisins and nuts), and mix well.
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Then add the raisins and nuts to incorporate.
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Divide the batter between the 2 loaf pans.
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Bake for 30 to 45 minutes, until golden brown and a toothpick comes out pretty cleanly.
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It is okay with this bread to have a little goo.
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Allow to cool on a rack for about 15 minutes before tipping out of the bread pan.
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Allow to cool fully before slicing (if you can waiand the loaves will hold together better. :)
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Store in an airtight container (either fridge or room temp), or freeze.