Yields: 6 to 8 servings | Prep Time: 10 minutes, plus 1 hour to rise | Cook Time: 1 hour
This is a hearty, dense bread loaded with whole grains, nuts, raisins, and pumpkin. I love to toast a slice and slather it with apple butter.
1 cup lukewarm water
1 cup 100% pumpkin puree (not pumpkin pie filling)
¼ cup pure maple syrup
2 teaspoons active dry yeast
2¾ cups whole wheat flour or spelt flour
½ teaspoon sea salt
2 teaspoons pumpkin pie spice
1 cup raisins
½ cup chopped walnuts (optional)
- Preheat the oven to 375°F. Line a loaf pan with parchment paper (or use a silicone loaf pan).
- In a large mixing bowl, whisk together the water, pumpkin puree, maple syrup, and yeast until the ingredients are thoroughly combined and the yeast is dissolved.
- Add the flour, sea salt, pumpkin pie spice, raisins, and walnuts (if using) and mix thoroughly. Transfer the dough to the prepared loaf pan and set aside to double in size, about 1 hour.
- Bake for 45 minutes to 1 hour, until hollow when tapped. Remove the bread from the pan and place it on a cooling rack. Let it cool for 15 to 20 minutes before slicing.
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Anyway to make this gluten free