Sprouted Pumpkin Oat Bread
Prep time: 
Cook time: 
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Serves: 3 demi-laves
Sprouted whole grains and apple butter make this breakfast loaf special.
  • 2 cups sprouted whole wheat flour
  • 1 cup sprouted oats
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup butermilk
  • 1 cup roasted and mashed pumpkin (cooled)
  • ½ cup apple butter
  • 1 egg
  • 2 teaspoons vanilla
  1. Preheat oven to 375 degrees.
  2. Whisk together all dry ingredients (including brown sugar) in one bowl.
  3. Whisk together all wet ingredients (including pumpkin) in a separate bowl.
  4. Stir wet ingredients into dry until just combined.
  5. Divide batter between three lightly oiled (I use olive oil spray) demo-loaf pans.
  6. Bake about twenty minutes until just starting to brown on top.
  7. Cool in pans about 20 minutes then remove from pans and cool completely.
  8. Freezes beautifully as a whole loaf or in slices for a quick breakfast.
Recipe by at http://www.littleflour.com/sprouted-pumpkin-oat-bread/