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.
Ingredients
- 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)
- 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
- 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.
- 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!)
- 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.)
- 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.
- 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!