Go Back
An orange and black checkered cloth under a white cutting board holding a sliced loaf of overnight soaked pumpkin bread with a knife beside it and a white pumpkin in front of the green cloth background
Print Recipe

Overnight Soaked Pumpkin Bread

A THM E pumpkin bread that has a traditional flavor and texture with very little effort.
Prep Time10 minutes
Cook Time30 minutes
Resting Time10 hours
Total Time10 hours 40 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 2 loaves
Author: Nicole

Ingredients

  • 2 2/3 c whole wheat Einkorn flour
  • 2 c low fat kefir double fermented (preferred for fewer carbs)
  • 1 c pumpkin puree
  • 1/4 c butter salted, melted
  • 3/4 c Truvia spoonable jar variety
  • 2 eggs large
  • 2 tsp baking soda
  • 1/2 tsp baking powder aluminum free
  • 1 tsp cinnamon ground
  • 1/2 tsp cloves ground
  • 2/3 c walnuts chopped (optional)
  • 2/3 c raisins (optional)

Instructions

The Night Before

  • Mix your Einkorn flour and double fermented kefir, and soak 10-14 hours or overnight. Cover and let sit at room temperature.

The Next Day

  • Preheat oven to 350°F
  • Add remaining ingredients to soaked flour mixture.
  • Divide into two greased loaf pans, and bake for 30-45 minutes or until done.
  • Yield 2 loaves of 10 slices each. Enjoy!!

Notes

  • Technically this pumpkin bread is one carb over the fuel pull limit, and as such could be considered to "squeak by" as a fuel pull, but I'm calling it an E fuel to be on the safe side (and if you eat more than 1/20th of the recipe - if each loaf yields 10 slices and you eat more than one slice - then you would be in E territory).
  • Please keep in mind that if you do not double ferment your kefir, use walnuts AND eat more than a slice of pumpkin bread, you are approaching crossover territory. 
  • I ordered my whole wheat Einkorn flour on Amazon 
  • My sugar-loving mother-in-law and toddler both approve of this recipe