Celebrate fall with Pumpkin Spice Bread! I will share my sister-in-law’s delicious, can’t-eat-just-one-slice, recipe, and then my modified version of it for the health freaks (like me) out there somewhere, sipping their chlorophyll water with me as I type….
Joanna’s Pumpkin Spice Bread
3 1/2 c. flour
3 c. sugar
2 tsp. baking soda
2 tsp. salt
2 tsp. allspice
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon (or more)
1/2 tsp. cloves
15 oz. can pumpkin
3/4 c. oil
2/3 c. water
Combine the dry and wet ingredients separately, then add them together. Pour into greased loaf pans and bake at 350 degrees for 50-60 min. Makes 3 loaves.
Trina’s Healthified Version (still yummy!)
replace the flour with fresh ground whole wheat.
replace the sugar with 1 – 2 cups honey added to wet ingredients.
don’t use the water
Add 2 Tbsp. vinegar, lemon juice, or yogurt.
Mix all ingredients in the same manner, leaving out the Eggs, baking soda and baking powder. Cover and let sit on counter 6-8 hours. This, in combination with the added vinegar, lemon juice, or yogurt, begins the breakdown process of the grain, allowing your body to digest it easier. This will also help the whole wheat to turn out lighter and fluffier than you would expect! Just remember to add the eggs and leavening in right before you bake (otherwise you will have a pumpkin brick! :))
A loaf of this, sliced thin and spread with butter, is the perfect addition to a fall feast, as I have many times experienced at the table at my in-laws! It’s yummy enough to be a simple dessert, too. Thanks, Joanna! And to Angelie for encouraging me to share the recipe!
I'll have to try that. I take a form of food enzymes myself to help with digestion, but I'm still mostly off wheat 🙁
/me goes to add books to my amazon list.
I simply can't wait to try the recipe. Thanks so much for posting it!=) I just love your blog! Angelie
natalie – as insulin isn't my problem, I am not sure if I've retained any info on whether this method works for that problem – but I think you could find some answers in a new book I just ordered from Amazon – "Nourishing Traditions". that's where I learned about soaking grains.
I do know that soaking helps make bread more digestible, even for people with wheat allergies.
I thought I had problems with blood sugar, and took my concerns to my naturopath. He said my light-headedness and need to snack all the time could possible be caused by my not digesting well the protein I was eating. I think he was right, 'cause my energy and stamina between meals has improved since I've been taking food enzymes. I am glad it wasn't insulin!
I highly recommend the book – it's packed with practical information, recipes, and very readable. It's teaching me the why and how behind the diet changes I've made in the past two years. I can't wait till my own copy arrives!
I know you were off wheat for a while, so maybe you know the answer. I'm on a (mostly) gluten free diet right now for insulin resistance. Is this a way to eat grains that is less likely to trigger insulin resistance? I really miss pancakes and breads -the gluten free mix I have just doesn't cut it very well. It just sounds like a wonderful recipe, and I'd love to try it!
(and thanks for reminding me to grab my water bottle!)