Pumpkin Raisin Pudding Bread

I shared a picture of this super delicious Pumpkin Raisin Pudding Bread in my previous post, but not the recipe, so I am sharing it here! This is really good – spicy, a little sweet, pumpkin-y and perfect alone pr to complement a savory stew or soup

For a gluten-free version use gluten free oat flour and for a nourished version, use sprouted spelt flour. I have found them to behave very similarly in muffins and quick breads!

1 1/2 cups oat flour or sprouted spelt flour
1 cup organic roasted pumpkin puree
1/4 maple syrup
1/4 cup turbinado or other raw sugar
2 eggs (beaten)
2 tablespoons plain yogurt
1/3 cup milk
4 tablespoons butter
1 tsp baking powder
1/2 tsp sea salt
1/2 heaping tsp pumpkin pie spice
1/2 heaping teaspoon cinnamon
1 teaspoon vanilla
1/3 cup thompson raisins

Mix together wet ingredients and add raisins to the mixture to soak (5-10 minutes) while you preheat the oven to 350 degrees and mix the dry ingredients. Mix the ingredients together until combined and pour into a buttered loaf pan (I used glass) and bake for 45 minutes to one hour until a toothpick inserted comes out clean. Allow to cool before slicing.


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