Spiced baked goods and warm tea fit the turning weather here in Oregon. Even though two weeks ago we suffered under hundred degree temps, now it is pouring down rain and overcast. I admit it — I like the cozy, sheltered feel of the clouds and enjoying warming dishes again, like this pumpkin bread.
The parent recipe, soaked pumpkin muffins from Katie @ Kitchen Stewardship, also appear in Katie’s fabulous eBook, Healthy Snacks To Go. Katie’s recipe notes (both in the ebook and the blog post) include flexible substitutions for the sweetener, a non-soaking option, and more! Katie uses white wheat flour, and here I am using spelt flour. Yes, my favorite flour, as I have said one too many times probably.
I am trying to account for the additional cup of flour I use, when compared to Katie’s recipe. You’ll always use more spelt flour than wheat in any recipe, and perhaps I like more dense muffins and breads. Or, what if my pumpkin puree is more liquidy? No matter — it shows how very flexible the recipe is.
Why soak? Soaking whole grains is one of the grains preparation methods that yield more nutritious, more digestible and more tender baked goods. We teach about it and other methods in our eCourse in the fundamentals of traditional cooking. Let us help you fit this easy routine into your life, as we transform your kitchen skills one week at a time, one task at a time!
Soaked Pumpkin Bread
- 2-2/3 cups freshly ground spelt flour (whole wheat pastry flour will yield similar results)
- 1 cup pureed pumpkin (or sweet potatoes! be sure to drip out excess water if homemade)
- 3/4 cup water
- 2 tablespoons kefir (or yogurt or other acid such as Kombucha, raw apple cider vinegar, or lemon juice)
- 1/2 cup softened butter or coconut oil
- 3/4 to 1 cup Rapadura
- 2 eggs
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 3/4 teaspoon sea salt
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 cup raisins (optional)
- 1 cup chopped crispy nuts (optional; why soak nuts?)
Combine flour, pumpkin, water, and kefir in a mixing bowl. Mix well. Cover and allow to sit at room temperature for a minimum of 7 hours.
When ready to bake, preheat the oven to 350 degrees Fahrenheit. 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.
Uncover the mixing bowl. Add all other ingredients (except raisins and nuts), and mix well. Then add the raisins and nuts to incorporate.
Divide the batter between the 2 loaf pans. Bake for 30 to 45 minutes, until golden brown and a toothpick comes out pretty cleanly. It is okay with this bread to have a little goo.
Allow to cool on a rack for about 15 minutes before tipping out of the bread pan. Allow to cool fully before slicing (if you can wait) and the loaves will hold together better. 🙂
Store in an airtight container (either fridge or room temp), or freeze. Enjoy with a cup of tea!
Thanks, Katie, for a lovely and clearly popular recipe!
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