We’ve gone pumpkin crazy!…….Best sprouted pumpkin bread you ever had.

Sprouted Pumpkin BreadPhoto: Courtesy of Simple Recipes.

Are you wondering if we are ever going to stop with the pumpkin recipes…….? Well, probably not. Why? It’s fall, the season of picking pumpkins, making Jack-o-lanterns with pumpkins, and most certainly eating pumpkins. AND, pumpkin is a nutritional power house. It is packed with vitamins and rich in antioxidants (our cell protectors) and low in calories.

So I made this recipe, and instead of making it a pumpkin bread, I made muffins. I left the house for ONLY thirty minutes. My eleven and eighteen year old had a few friends come over and 12 out of the 16 gone! The reviews were insane. Off the charts. Two of the boys even asked me for the recipe! We are talking 18-year-old boys. Enough said. Make them. Make them now.

Sprouted Pumpkin Bread
Prep time
Cook time
Total time
Serves: 12-16
  • 7.5 oz. pumpkin puree
  • 2 eggs (I always use pasture raised)
  • ½ cup coconut oil, melted (or grass fed melted butter)
  • ⅓ cup water
  • 1 cup honey (if you really like sweet add another ¼ cup)
  • ⅛ cup organic molasses
  • 1 tsp real vanilla extract
  • 1¾ cups sprouted wheat or spelt flour
  • 1 tsp baking soda
  • ¾ tsp unrefined sea salt (I use pink salt or REAL salt)
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¼-1/2 dark chocolate chips if desired
  • Try to use organic ingredients when possible.
  1. Preheat oven to 350 degrees F.
  2. Grease a 9x5 loaf pan with extra virgin coconut oil or butter. (or muffin tins with paper liners)
  3. In a small mixing bowl, combine sprouted flour, baking soda, sea salt, cinnamon, and pumpkin pie spice.
  4. Mix well and set aside.
  5. In a large mixing bowl, add pumpkin puree, eggs, coconut oil, water, honey and vanilla.
  6. Mix well.
  7. Fold the flour mixture into the wet ingredients until completely mixed.
  8. Fold in dark chocolate chips if you are adding them.
  9. Bake at 350 degrees F for 50-65 minutes.
  10. Bread will be done when a toothpick inserted into the center comes out clean.
  11. Allow bread to cool for 10-15 minutes and remove it from pan onto a wire rack to cool fully.

Personally, I don’t like chocolate chips in my muffins or bread. But I can tell you the kids do. So I usually throw in the chips for half. Well, usually more than half so I don’t eat the entire loaf.  You’ll see.

Happy Eating!!! XOtiffany signature

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *

Rate this recipe:  

Website design by Cindy Vener Art and Design LLC