Back in December I made banana bread using the Nourishing Traditions cookbook. The bread was so good and I wanted to see how the recipe would work with pumpkin instead of bananas. The bread turned out a little dry and I am not sure if that was because I froze it to have while we traveled or if it was dry from the start. The soaking is done with 3 cups of flour to 2 cups liquid – in the future I think I will up the liquid to 2 1/2 – 3 cups and see what that does. The liquid ratio was fine for the banana bread recipe. There is something to be said about both breads and how they make you feel after eating – and that is – wonderful. They have just a hint of sweetness and are wonderful toasted with some really good butter. They don’t feel like they are just sitting waiting to be digest, but they feel like they are being absorbed and nourishing my body!
Nourishing Traditions Inspired Pumpkin Bread
3 cups spelt, kamut or wheat flour (freshly ground if you have a mill – I wish I did)
2 cups buttermilk, kefir, or yogurt
3 eggs, lightly beaten
1 tsp sea salt
1/4 – 1/2 cup maple syrup
2 tsp baking soda
1/4 cup melted butter
2 cups pumpkin puree (fresh or canned)
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1. Mix the flour and buttermilk, kefir or yogurt in a glass bowl, cover with a cloth and let sit 12 – 24 hours – the longer you soak the more it will rise. If you are milk intolerant you can use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar instead of the buttermilk, kefir or yogurt.
2. If you are using fresh pumpkin puree make that prior to the rest of the directions. I have some already made and just needed to take out of the freezer to defrost several hours prior to the next steps.
3. When you are starting to prepare the bread, preheat the oven to 350 degrees.
4. Grease a loaf pan with butter and dust with flour.
5. Add the eggs and butter and mix well. You will have to use your arm muscles for this one. The soaked flour is more like a dough at this point. You could also put into into a Kitchen Aide mixer and use a dough paddle.
6. Add the salt, syrup, baking soda, spices and pumpkin – mix very well.
7. Pour the batter into the loaf pan and bake for 1 – 1 1/2 hours. Check after 1 hour – mine was done. You want a toothpick to come out clean.
8. Take out of the oven and cool slightly on a rack in pan – then take out of pan and allow to cool completely.