Wednesday, November 24, 2010

Recipe for Thanksgiving Pumpkin Bread

With Thanksgiving quickly approaching, all I can think of is warm things and spicy breads. Growing up, my Mom used to make delicious pumpkin breads every year. So when I saw this recipe from Garden of Life, through their Extraordinary Health Newsletter, I had to pass it on to you! See the original article here. Here's the recipe!

Seasonal Pumpkin Bread
Serves 10-12

3 cups of freshly ground spelt flour
1 ½ cups of mashed pumpkin
1 cup of water
3 Tablespoons of kefir, probiotic-rich yogurt, or raw apple cider vinegar
¾ cup of extra virgin coconut oil
3 omega-3 eggs
1 teaspoon of ground cinnamon
1 teaspoon ground cloves
¾ teaspoon of sea salt
1 teaspoon of baking soda
½ teaspoon of baking powder
1 cup of raisins
1 cup crispy nuts (chopped)

Mix together the flour, mashed pumpkin, water and kefir (or yogurt or apple cider vinegar) in a large bowl. Cover the bowl and let the mixture sit at room temperature for at least 8 hours.

When you’re ready to bake the pumpkin bread, preheat the oven to 350 degrees Fahrenheit. Grease two loaf pans with coconut oil. Uncover the pumpkin mixture and add the remaining ingredients—except for the raisins and nuts—and mix well. When mixed, then add the raisins and nuts. Pour the batter into the two loaf pans and then bake them for 45 minutes or until golden brown. Cool for about 30 minutes. Serve warm.

Recipe courtesy of Extraordinary Health Team

1 comment:

Blogger said...

3 Researches SHOW Why Coconut Oil Kills Belly Fat.

The meaning of this is that you literally burn fat by consuming Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

These 3 researches from big medicinal magazines are sure to turn the conventional nutrition world upside down!