SOAKED CAROB CHIP PUMPKIN BREAD
Servings
Makes 2 loaves
Prep Time
7 hours
Author:
Missy J’s
Cozy up with your favorite hot drink and enjoy this delicious Soaked Carob Chip Pumpkin Bread. A scrumptious loaf of pumpkin bread is a fantastic way to welcome fall.
Interested in preparing your grains more traditionally but not ready to try using a sourdough starter yet? This recipe uses something acidic, like yogurt, kefir, or lemon juice, mixed into your flour to help remove the phytic acid found in most grains. Soaking your grains or flour for a minimum of 7 hours before baking helps improve the digestibility while adding more complex flavors. If you don’t have time to soak your dough ahead of time, you can leave out the soaking step, mix all of the ingredients together and bake as is. We highly encourage you to give the soaking a try though.
Ingredients
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3 cups whole wheat flour
1 cup puréed pumpkin
3/4 cup water
2 tbsp yogurt, kefir, raw apple cider vinegar, or lemon juice
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1/2 cup butter or coconut oil, softened
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3/4 to 1 cup coconut sugar, sucanat, or allulose
2 organic or pastured eggs
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3/4 tsp sea salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
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1-1/2 tsp baking soda
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1/4 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
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1 cup carob chips
Soaked Carob Chip Pumpkin Bread
To Soak:
To Bake:
Directions
Soaked Carob Chip Pumpkin Bread
To Soak
Combine flour, pumpkin, water, and yogurt in a large bowl and mix well.
Cover and allow to sit at room temperature for a minimum of 7 hours.
If you need the bread right away you can skip this step and mix in the rest of the ingredients.
To Bake:
When ready to bake, preheat the oven to 350 degrees Fahrenheit.
Grease 2 loaf pans.
Uncover the mixing bowl and add all other ingredients (except carob chips) and mix well.
Stir in the Carob chips until incorporated.
Divide the batter between the 2 loaf pans.
Bake for 30 to 45 minutes, until golden brown and a toothpick comes out pretty clean. It’s okay if there are a few crumbs on the toothpick, you don’t want it to be dry.
Allow to cool on a rack for about 15 minutes before removing it from the loaf pans. Let it cool completely before slicing so the slices hold together better, if you can wait that long.
Store in an airtight container on the counter for up to 3 days or store in the fridge or freezer.
Recipe Note
- Enjoy with a cup of tea.
- The spices can be subbed for 2 tsp of a pumpkin pie spice mix.
- If you’d like to have a cinnamon sugar center you can make a mixture of 1-2 Tbsp cinnamon to 1 cup sugar. Fill the loaf pans halfway with dough, sprinkle cinnamon sugar mix, add the remaining dough on top, finished by a topping of sprinkled cinnamon and sugar.
- These don’t rise a ton, so if you want taller loaves you can use smaller pans. Or you can try making them into muffins.