The Nourishing Home

living healthier lives in service to the King!

  • Home
  • About
    • About TNH
    • Contact
  • Meal Planning
  • Health & Wellness
    • Real Food Basics
  • Whole30
  • GF Recipes
    • Whole30
    • Breakfast
    • Lunch
    • Entrées
    • Slow Cooker
    • Soups & Stews
    • Sides & Salads
    • Snacks
    • Desserts
    • Kids in the Kitchen
  • My Cookbook
  • Subscribe

Nuts-for-Pumpkin Bread

By Kelly · 14 Comments


Pumpkin is one of our favorite fall flavors! That why we’re just nuts about this soaked grain recipe, which captures the moist, delicious flavor of pumpkin, combined with crispy walnuts and chewy raisins.

If you’re new to soaking, check out “How to Soak Grains for Optimal Nutrition.” At first, it may seem strange soaking your flour, but do it just one time and you’ll be hooked on how easy, delicious and nutritious it is!

And if you’d prefer to make this delicious bread without using the soaking process, please pop on over for my whole grain Perfect Pumpkin Bread recipe at OC Family.

Print
Nuts-for-Pumpkin Bread

Nuts-for-Pumpkin Bread

Ingredients

    Step One: Soaking
  • 1 cup organic whole spelt flour
  • 1 cup organic kamut flour
  • 3/4 cup filtered water
  • 1/2 cup cultured buttermilk (or plain whole milk kefir)
  • 1/4 cup pure maple syrup
  • 2 tbsp rapadura (or sucanat)
  • Step Two: Baking
  • 3/4 cup pureed organic pumpkin
  • 2 tbsp butter, melted
  • 2 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup organic raisins
  • 1/3 cup chopped crispy walnut pieces

Instructions

    Step One:
  1. In a large bowl, whisk together buttermilk, water, maple syrup and rapadura. Mix in flours until well combined. (Mixture will resemble cake batter.) Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
  2. Step Two:
  3. Once soaking time is completed, preheat oven to 350 degrees. Whisk into the soaked batter all remaining ingredients, except the raisins and nuts. (The soaking process yields a thick batter, which may require some effort to combine. Don’t worry, your patience and effort in mixing will be richly rewarded!)
  4. Next, fold in the raisins and nuts. Pour the batter into a well-oiled 9x5-inch loaf pan making sure to leave at least one-inch from top of batter to top of pan to allow room for bread to rise during bake time. (Non-stick Tip: Coconut oil works great in keeping bread from sticking to the pan, but you can also use olive oil or butter.)
  5. Bake for 40 minutes at 350 degrees. Then, lower oven temp to 325 degrees and continue baking for an additional 20 minutes, until bread is a rich brown color and a knife inserted in the center comes out fairly clean. (It should have a smudged look to it, but not thick batter attached to it.) Remove from oven and allow to cool for at least 30 minutes in the pan.
  6. Using a knife, gently loosen the bread from the sides of the loaf pan and place a large plate over the top and invert it to turn bread out upside down onto the plate. Then simply use your hands to gently lift the bread and turn it right side up onto the plate. Allow it to finish cooling before slicing, if you can wait that long. Enjoy!

Notes

Recipe Variation: For an extra sweet treat, keep the walnuts, but substitute the raisins with fair-trade 65% or higher dark chocolate chips to create decadent "Nutty Chocolate Chip Pumpkin Bread!" Yum!

3.1
https://thenourishinghome.com/2012/03/639/

You Might Also Like:

Salted Caramel Apple Bars (GF, DF)
Homemade Soaked Tortillas (GF Options)
Save 10% on Honeyville's Blanched Almond & Coconut Flours!

Filed Under: Uncategorized ·

Comments

  1. Erin says

    May 26, 2012 at 8:58 am

    I am so glad that I found your blog. I am just learning about GMO’s and how terrible they can be for you. However, I am trying to wrap my head around having to soak items before baking and cooking them. Usually when I make something it is a decision that I made 10 minutes before I start getting things ready. I need to do a lot more planning in order to make something like this work. How does this type of cooking impact your budget? My husband works full time and I am working part time and we have a 4 year old little man. I want to do what is best for my family but I am nervous/intimidated about making so many changes. Any advice? Thanks so much!

    Reply
    • Kelly says

      May 27, 2012 at 2:36 pm

      Hi, Erin! Thanks for your note! I applaud you for wanting to make healthy changes for your family and believe me, I know it can be a bit overwhelming! So remember, the key is to make slow, steady progress.

      The articles listed below should help answer your questions. You’ll notice that I’m a huge fan of meal planning – it not only will help you be able to plan ahead for things like soaking, but it will also address your question about maintaining your food budget. That’s because meal planning helps you to not only save time, but money too. And the article about Real Food on a Budget, also has recommendations about how to prioritize so that you’re not overwhelmed.

      Again, I wrote these articles to answer most of the questions I receive on these topics, but if after reading these, you have more questions, please feel free to email me at: the nourishing home at gmail dot com (or you can use the contact form in the ABOUT section of this website). Many blessings to you and your family! 🙂 Kelly

      Recommended reading:
      • Meal Planning: http://thenourishinghome.com/2012/03/mastering-meal-planning/
      • 8 Tips for Real Food on a Budget: http://thenourishinghome.com/2012/03/8-tips-for-real-food-on-a-budget/
      • How to Soak Grains for Optimal Nutrition: http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/

      Reply
  2. Kristen says

    September 28, 2012 at 11:13 am

    Hi, Kelly. I’ve just found your website and though I am relieved that I can just soak my flour instead of sprouting some wheat, drying it and grinding it, I still have some limitations. I live overseas and can’t find raw milk, nor cultured buttermilk for sure, but I do have some spelt flour (at a BIG price…). So, can I use yogurt instead of the buttermilk in this recipe (and others)?

    Reply
    • Kelly says

      September 28, 2012 at 3:46 pm

      Yes, you can use whole milk yogurt and you can also use whole wheat flour as well. Hope you enjoy this! Thanks so much for your kind words! Blessings, Kelly 🙂

      Reply
      • Kristen says

        September 28, 2012 at 10:52 pm

        Oh, wow, that’s great. We have yogurt coming out of our ears, here. Is there an advantage to using buttermilk? I could send for a buttermilk starter or something… As with my other question about rye flakes, I could send for some if they work better. And how do I know if something works or not? Just by “gut reaction?” (no pun intended!)

        Reply
        • Kelly says

          September 29, 2012 at 9:01 am

          The rye flakes are nice because they don’t alter the taste or texture of the granola at all. So if you can get some, you might really enjoy them better. They won’t differ in as far as your reaction. So if you can tolerate cracked rye or rye flour, you’ll also be fine with rye flakes. I like buttermilk because it’s so easy to make and so I use it a lot. It’s also less dense than yogurt, which does impact some recipes. 🙂

          Reply
          • Kristen says

            October 1, 2012 at 12:23 pm

            Oh, Kelly. I just made the pumpkin bread and when I put it on a plate to eat, I actually started to tear up (in my eyes, that is). I just looked at that slice of bread, and thanked God for something so good for me. I have enough for 2 weeks of breakfast, I think! Yippee!

          • Kelly says

            October 1, 2012 at 12:29 pm

            Aww, that is so sweet, Kristen! May the Lord bless your sweet, grateful heart! I’m so glad you shared this note. You’ve really blessed me with your example of thanksgiving! Blessings to you, Kelly 🙂

  3. Mindy says

    October 23, 2012 at 11:08 pm

    Hi, love your recipes and website. wondering for this pumpkin bread…can i substitute other flours? I have brown rice, quinoa, oat and almond flours. thanks

    Reply
    • Kelly says

      October 24, 2012 at 8:05 pm

      Hi, Mindy. Thanks for your kind words! I’m so happy your enjoying this site. Unfortunately, substitutions among different flours are not an easy process. This particular recipe was developed using gluten-based flours, so to try to sub with a non-gluten flour(s) will not work. Instead, I would recommend you try my pumpkin pie muffins using blanched almond flour, they are absolutely delicious! Here’s the link: http://thenourishinghome.com/2012/09/pumpkin-pie-muffins-gf/
      Blessings, Kelly

      Reply
  4. Priscilla says

    December 9, 2012 at 2:16 pm

    Can I substitute milk kefir for the water?

    Reply
    • Kelly says

      December 9, 2012 at 3:31 pm

      Hi, Pricilla. You can certainly use milk kefir in place of the buttermilk, but the water is used so the mixture isn’t so thick. You can try using all milk kefir, I haven’t tried that, but I did find using all buttermilk to be too thick. Lots of blessings, Kelly 🙂

      Reply
  5. nancy says

    November 2, 2015 at 10:30 am

    Good Morning! I’ve been looking for ways to use up my kefir and I’ve got a mixture of flours to use up and wondered since they are all gluten-free would it be ok. I am an avid cook but no so much of a baker. My flurs are millet, amaranth and a gluten free all purpose. thank you Kelly for any and all advice- Blessings back to you!

    Reply
    • Kelly says

      November 3, 2015 at 7:09 pm

      Hi, Nancy. This recipe is not gluten-free. It’s an old recipe back before I went GF. You will definitely need to find a GF recipe as trying to convert conventional gluten flour recipes into GF recipes can be a bit tricky. I do have a great pumpkin bread recipe in my GF Cookbook, Everyday Grain-Free Baking, which is available on Amazon and via Barnes & Noble. But I also have a great Pumpkin Bar recipe that you might like to try. Here’s the link to this recipe: http://honeyvillefarms.blogspot.com/2015/10/almond-flour-pecan-praline-pumpkin-bars.html#.Vjl21GSrRaU It’s from my cookbook as well. I shared it on Honeyville’s blog. Hope you enjoy it. Blessings, Kelly 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected]. Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com

Copyright © 2023 · All Rights Reserved · The Nourishing Home · Artwork by Nancy Panaccione · Site Design by Deluxe Designs · Log in