Mixing with white whole wheat flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Stir in white whole wheat flour. Allow batter to ferment for 7 hours at room temperature or 24 hours in the fridge. When ready to bake, mix in baking powder, baking soda, and salt. Mix well.

Mixing with sprouted flour: In a bowl blend together, pumpkin puree, vanilla, sourdough starter, sweetener of choice, eggs, and spice. Blend until smooth. Set Aside. In a separate bowl, combine sprouted flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients until smooth.

Baking: Preheat oven to 350 degrees F. Pour batter into a well-greased bread pan. Bake for 55 minutes or until toothpick inserted into the center of the loaf comes out clean.

Note: If you are using bought canned pumpkin add 2 tablespoons almond milk since the pumpkin in thicker than home-canned pumpkin.