Several years ago, I came across Sarah Britton's Life-Changing Loaf of Bread recipe and I can honestly say that it does in fact live up to its title. I've enjoyed playing with Sarah's recipe, but never thought to create a grain-free version of it until I was doing a hormone reset diet where I had to eliminate grains for 21 days. With this reset happening during the fall season, it was logical for this bread to morph into a spicy pumpkin version. I also decided to up the iron content of this bread with the addition of pumpkin seeds and blackstrap molasses, as most of us eating a plant-based diet could use the extra boost.
"The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fiber. It is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you."
So get your pumpkin on and create one of the simplest loaves of bread that will not only satisfy, but nourish your body. And I think we could all use a bit of that right now.
2 teaspoons pumpkin pie spice - you can make your own here!
Combine all of the dry ingredients into a large bowl and stir well. Whisk the molasses/maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix well until everything is completely soaked and the dough thickens. Note - if the dough is too thick to stir, add one or two teaspoons more of water until the it is manageable. Scrape the dough into a parchment lined bread pan or a silicone loaf pan and smooth out the top with the back of a spoon. At this point you can add a decorative layer to the top if you chose not to mix your fruit of choice into the dough. For this photo shoot I sliced some dried black mission figs in half to create a beautiful pattern on the top. Once finished, cover and let the bread sit out on the counter for between 2 to 24 hours.
Preheat the oven to 350°F. Place the loaf pan in the oven on the middle rack and bake for 20 minutes. Remove the bread from the loaf pan and place it upside-down directly onto the rack. Bake for another 35 to 40 minutes. You'll know the bread is done when it sounds hollow when tapped. Let the bread cool completely before slicing. This bread will last up to 5 days if refrigerated and stored in a tightly sealed container. You can also freeze this bread, but it works best to slice it beforehand.
To serve, toast the bread and then smother with your favorite toppings. Some of my faves to use are homemade almond butter or fig preserves.