Moist Soaked Pumpkin Bread | Traditional Cooking School

Name: Moist Soaked Pumpkin Bread | Traditional Cooking School
Ingredients: 2-2/3 cups freshly ground spelt flour (OR whole wheat pastry flour); 1 cup pureed pumpkin (OR sweet potatoes); 3/4 cup pure water; 2 tablespoons kefir (OR yogurt, kombucha, raw apple cider vinegar, or lemon juice); 1/2 cup grass-fed butter (or coconut oil, softened); 3/4 to 1 cup Rapadura; 2 organic or pastured eggs; 3/4 teaspoon sea salt; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1-1/2 teaspoons baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 cup raisins (optional); 1 cup crispy nuts (chopped, optional*)

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Spiced baked goods and warm tea fit the turning weather here in Oregon. I like the cozy, sheltered feel of the clouds and enjoying warming dishes again, like th

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Ingredients

2-2/3 cups freshly ground spelt flour (OR whole wheat pastry flour)
1 cup pureed pumpkin (OR sweet potatoes)
3/4 cup pure water
2 tablespoons kefir (OR yogurt, kombucha, raw apple cider vinegar, or lemon juice)
1/2 cup grass-fed butter (or coconut oil, softened)
3/4 to 1 cup Rapadura
2 organic or pastured eggs
3/4 teaspoon sea salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1-1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup raisins (optional)
1 cup crispy nuts (chopped, optional*)