Spelt Spiced Pumpkin Bread
Yield 1 loaf
This bread can be easily made into muffins, and will take much less time in the oven, a good alternative for those of us with hungry little ones short on patience. And nice to have at the ready on Thanksgiving morning or for brunch the following day.
- 1 1/4 cup spelt flour (can substitute with whole wheat pastry flour or all purpose flour)
- 3/4 cup rapadura (whole cane sugar)
- 1 teaspoon baking powder (non-aluminum)
- 1/2 teaspoon baking soda
- pinch of salt (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pureed buttercup squash or sweet pumpkin
- 1/2 cup olive oil (canola or sunflower oil will work)
- 1/3 cup unsweetened non-dairy milk (I used soymilk)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Optional add-ins: 1/2 cup of pumpkin seeds, walnuts, raisins, dried cranberries, or chopped dates. (If adding dates, reduce rapadura amount to 1/2 cup).
To make bread:
- Preheat oven to 350˚F.
- Line a loaf pan with parchment so that it comes up the sides with some overhang.
- Whisk together the flour, rapadura, baking powder, baking soda, salt, and spices in a medium bowl.
- In a separate bowl whisk together pumpkin, oil, milk, maple syrup and vanilla extract. Add wet mixture to dry mixture and stir together with a rubber spatula until just incorporated. Do not overmix. Some lumps are ok. Batter will be on the thicker side.
- Scrape batter into the loaf pan and smooth out the top. Sprinkle pumpkin seeds over the top. Bake on center rack for 1 hour and 10-15 minutes. Top will be a dark amber color and toothpick should come out clean when inserted into the center of loaf.
- Remove loaf from oven and allow to sit for 10 minutes in loaf pan on a cooling rack. Then lift the bread out of the pan by pulling up the parchment. Allow bread to set and cool completely (1 hour) on a cooling rack before slicing. This bread becomes even better the next day!
To make muffins:
- Divide batter evenly between a 12 portion muffin tin, either greased or lined with baking cups.
- Bake for about 25 minutes at 350˚F.
To make pumpkin puree from scratch:
- Preheat oven to 425˚F.
- Line a baking sheet with parchment paper.
- Cut your squash or pumpkin in half horizontally. Scoop out the seeds. Place on parchment skin side up. Bake on center rack for about 30-40 minutes until fork tender.
- Remove from oven and scoop out flesh into a food processor. Process roasted pumpkin until smooth.
Store pumpkin puree in an airtight container in refrigerator for up to 3 days, or freeze for up to 1 year.
Recipe by Fare Isle at https://fareisle.com/spiced-pumpkin-bread/