fbpx

SUBSCRIBE

to get my Healthy AF Banana Bread Recipe

Healthy Pumpkin Bread

Created by

Total Time

90 min + fermentation

Prep Time

25 minutes

Cook Time

65 minutes

Rating

(22)
With the fall season here, you’ll find it super easy to get your hands on locally grown butternut squash and pumpkins. Just imagine the delightful aroma of healthy pumpkin bread filling your home. This special pumpkin loaf is fermented, making it much easier to digest and extra nutritious. Checkout the tip to see how to make this pumpkin bread gluten free.
With the fall season here, you’ll find it super easy to get your hands on locally grown butternut squash and pumpkins. Just imagine the delightful aroma of healthy pumpkin bread filling your home. This special pumpkin loaf is fermented, making it much easier to digest and extra nutritious. Checkout the tip to see how to make this pumpkin bread gluten free.

Ingredients

Yield: 10 slices

Please login to view the ingredients for this recipe

Directions

Step 1

Blend buckwheat groats and einkorn berries in Nutribullet or blender until flour consistency. You can also use a grain mill if you have one.

Step 2

Stir fresh flour with warm water and raw whey (or ACV/lemon/raw milk) in a small bowl and let sit in a warm spot for approximately 24-36 hours. There will be bubbles in the batter and may look puffy on top when it’s done. There will likely be a pleasantly sour smell.

Step 3

Steam pumpkin or squash for 10-15 minutes until fork can be inserted and taken out with ease. Let cool a few minutes and then mash in a large bowl. Turn oven to 350F.

Step 4

Add final batter ingredients to pre-batter bowl and lightly stir until combined. If adding chocolate chips, lightly work these into batter. Reserve a handful to decorate the top of bread. Pour batter into unbleached parchment-lined bread pan. Bake at 350F for approximately 65 minutes. Fork inserted should come out clean.

Step 5

Remove from oven and let cool. Do not remove from the parchment paper until its cool as it may stick.

Tip #1

Let fully cool until cutting into bread as it will continue to cook after removing from the oven. Store in the fridge.

Tip #2

Make this healthy pumpkin loaf dairy-free by substituting the raw whey in the pre-batter for ACV or lemon juice.

Tip #3

Make this gluten free by using 1 cup of buckwheat groats and removing the einkorn from recipe.

Watch how to make this

Watch how to make this

Other recipes you may like

Subscribe for simple, nutrient dense recipes.

Login required

To perform this action, please login or sign up.