Pumpkin-Date Corn Bread
  • 2cups sprouted flour (your choice)
  • 1cup sprouted yellow corn flour
  • 2/3cup organic brown sugar
  • 2teaspoons each aluminum-free baking powder AND baking soda
  • 1teaspoon ground cinnamon
  • 1/2teaspoon sea salt
  • 1cup chopped dates
  • 1cup mashed organic pumpkin (or canned)
  • 1cup whole organic or raw milk
  • 1cup olive oil or 3 tablespoons coconut oil
  • 2 organic or pastured eggs, beaten
  1. Heat oven to 350°.
  2. Lightly grease a 5"x9" loaf pan with butter.
  3. Combine the flour, corn flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl.
  4. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended.
  5. Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Cool on a wire rack for 15 minutes.
  7. Remove from pan and cool completely on rack.
  8. *Variations: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup toasted chopped pecans or macadamia nuts.
Recipe Notes

*Can substitute 1 cup water w/1 teaspoon lemon juice