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Wednesday, October 5, 2011

Soaked Pumpkin Bread


The leaves are changing and the air is cool which means it's time to start baking with pumpkin right.  Fall is a fun time to bake and while I bake the kids do a little crafting to keep themselves occupied.  I found this amazing soaked pumpkin bread recipe on www.gnowfglins.com and the craft idea at http://www.katiesnestingspot.com/ .   I slightly changed a few things in the recipe to work with what I had on hand and it still turned out delicious. I was thankful the recipe made two loafs since the first one was gone in about 15 minutes.  You wont be disappointed with this recipe I promise.

Soaked Pumpkin Bread
2-2/3 cups of flour. I used 2 cups whole wheat and 2/3 white flour.
1 cup pumpkin
3/4 cup of water
2 tablespoons of any of the following:  kefir, yogurt, raw apple cider, lemon juice.   Really what ever kind of cultured product you have.  I used 1/2 cup of my sourdough starter.
1/2 cup softened butter or coconut oil
3/4 cup of rapadura.  I used organic sugar since that's what I had.
2 eggs
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3/4 teaspoon sea salt
1/2 teaspoon ginger
1- 1/2 teaspoon baking soda
1/4 teaspoon baking powder

Mix flour, pumpkin, water, and sourdough starter  then cover tightly and let sit for at least 7 hours.  Next mix the remaining ingredients and preheat your oven to 350 degrees.  After everything is mixed and combined divide batter into two greased bread pans and cook for 30 - 45 minutes.  Make sure you let it cool for a little bit and then enjoy.  We topped ours with some cultured butter while the bread was still warm.  Yummy!

Love Apryle

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