Pumpkin Bread Made With Fresh Milled Flour
This Pumpkin Bread made with fresh milled flour is such a hit in my family! It is so moist and delicious. This FMF Pumpkin Bread does not lack any flavor, also it is great all year long, not just for the fall!
Equipment
- 1 5x9 bread pan
Ingredients
- 2 cups fresh milled flour 240g I like to mill 120g soft white wheat & 120g spelt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 TBSP Pumpkin Spice OR use cinnamon, ginger, nutmeg
- 2 eggs
- 2/3 cup buttermilk 150g could sub for yogurt, sour cream, kefir, or whole milk with lemon juice instead.
- 3/4 cup plain pumpkin puree 180g
- 1 cup brown sugar 200g
- 1/2 cup melted butter 113g 1 stick, could sub for olive oil
- 1 tsp vanilla extract
Instructions
- Firstly, mill the flour.
- To the flour, add baking powder, baking soda, pumpkin spice, and salt. Then, stir to combine.
- To a new Medium mixing bowl, add buttermilk, pumpkin puree, brown sugar, melted butter, eggs, and vanilla. Then, whisk these wet ingredients until smooth.
- Then, add the dry ingredients into the wet ingredients, and then stir to combine. It should be a smooth batter. (If you want to add any mix-ins like nuts, chocolate chips, etc then, you can add those here.)
- Preheat the oven to 350*F
- Allow the batter to sit for about 10-15 minutes while the oven preheats. This allows the bran to soften, and the fresh milled flour to start absorbing the liquid.
- Line a 5×9 bread pan with parchment paper. I like to leave a little parchment paper over the top to make it much easier to pull the loaf out of the pan.
- Place baking sheet under bread pan incase of any spill overs.
- Pour the batter into the lined baking pan.
- Bake for 60-70 minutes. If the top starts to get too dark, you can add a piece of foil loosely over the top. Bake until a toothpick comes out clean from the center of the loaf. (Also, cast iron or glass pans can take a bit longer to bake sometimes. )
- Allow the loaf to cool in the pan for 15 minutes, then using the parchment paper pull the loaf out, and allow to cool completely (1-2 hours) before slicing.
- Lastly, enjoy!
Notes
If you love a crumble topping, checkout the full blog post, I share how to add that to the top of the batter before baking.
You can use all spelt, einkorn, soft white, or soft red wheat for this recipe.
How To Store- To store this fresh milled flour pumpkin bread cover it, and keep at room temperature for 2-3 days. If you want to store for a longer period of time, then I recommend freezing it. To freeze, let the loaf cool completely to room temperature. Then, slice the loaf, and freeze same day it is baked. Then, to enjoy later, let the slices thaw for about 2 hours at room temperature.