Sprouted Pumpkin Bread

Pumpkin bread is one of my favorite fall treats, and it’s more than just delicious – it’s packed with nutrients that do wonders for your health, especially your skin. Pumpkins are rich in carotenoids like beta-carotene, which your body converts into vitamin A. In fact, just one cup (245 grams) of cooked pumpkin delivers a whopping 245% of your daily recommended intake of vitamin A!

But the benefits don’t stop there. Pumpkins also contain essential nutrients that promote heart health, including vitamins B1, B6, and C, as well as copper, fiber, folate, and manganese.

When baking, I’ve discovered that sprouted spelt flour works beautifully – it’s lighter and less dense than sprouted whole wheat flour, making it perfect for cakes and cookies. You can even find it at stores like Costco and Sprouts!

Servings: loaf

Ingredients

2 cups sprouted spelt flour
1 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon Celtic Sea Salt
1.5 cups Pumpkin Puree
1/2 cup Olive Oil
1 cup coconut sugar or Sucanat
2 large Egg

Instructions

Preheat oven to 350°F and grease a 9"x5" loaf pan.
Whisk together flour, spices, baking soda, and salt in a large bowl.
In a stand mixer, mix together wet ingredients (pumpkin puree through eggs).
incorporate your dry ingredients into the wet ingredients and mix until just combined.
Using a spatula, pour your mix into your prepared baking pan.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.