Pumpkin Oat Bread

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IMG_8758Here’s the breakfast bread our supporters are eating this month.  Each loaf is filled with house made apple butter, roasted pumpkin, and sprouted wheat and oats.  These demi-loaves are moist with just enough sweetness for breakfast or a late night snack. They are filled with sprouted whole grain goodness so they are good for you, and around here proceeds from all sales pay for Thanksgiving dinner at our local drop in center. What could be more delicious than that?  Try making a batch for the hungry kids in your house or neighborhood!
Sprouted Pumpkin Oat Bread
 
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Sprouted whole grains and apple butter make this breakfast loaf special.
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Serves: 3 demi-laves
Ingredients
  • 2 cups sprouted whole wheat flour
  • 2 cups sprouted whole wheat flour
  • 1 cup sprouted oats
  • 1 cup sprouted oats
  • ½ cup brown sugar
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon nutmeg
  • 1 cup butermilk
  • 1 cup butermilk
  • 1 cup roasted and mashed pumpkin (cooled)
  • 1 cup roasted and mashed pumpkin (cooled)
  • ½ cup apple butter
  • ½ cup apple butter
  • 1 egg
  • 1 egg
  • 2 teaspoons vanilla
Instructions
  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.