Pumpkin Bread

Coming home from a pumpkin patch with extra large pumpkins, and after carving them, I had lots of Pumpkin meat leftover. Needless to say, I have been using pumpkin in almost everything, from soups to pancakes to pies and curries. But one of my family’s favorite recipes was this pumpkin bread. I served it hot out of the oven with butter and a little honey.


Pumpkin Bread

Time: 10 minutes, plus overnight soaking and 50
Minutes baking
Yield: 1 loaf


2 cups spelt/farro/kamut flour, see following post to hand milling whole grains  (http://ilonaoppenheim.com/flour-mill/)
1/2 cup oat flour, (if you don’t have a mill you can grind rolled oats in a blender)
1 1/2 cups buttermilk or yogurt
3 tbsp butter, at room temperature, plus more for greasing the baking form.
2 cups pumpkin puree (roast cut pumpkin until soft and puree in blender)
3 tbsp honey
2 eggs, lightly beaten
1 tsp ground cinnamon
1 1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 cup pecans
Honey and Butter to serve (optional)


1. In a large bowl mix together the flours and buttermilk. Let it soak overnight.
2. In the morning preheat oven to 350 degrees.
3. In a medium bowl mash the butter with a fork. Mash the bananas into the butter. Add the honey
And eggs and combine well.
4. In a small bowl combine the cinnamon, baking soda and salt.
5. Add the banana mixture to the flour mixture. Stir until just combined. Add the baking soda
Mixture. Carefully fold in the nuts.
6. Pour batter into the greased baking form and bake until the bread is golden brown – around 50 minutes. A toothpick should come out dry when inserted into the center of the loaf..
Delicious topped with butter and drizzled with a little honey


Category: Breakfast, Grains, Snacks
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