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.



To make bread:

  1. Preheat oven to 350˚F.
  2. Line a loaf pan with parchment so that it comes up the sides with some overhang.
  3. Whisk together the flour, rapadura, baking powder, baking soda, salt, and spices in a medium bowl.
  4. 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.
  5. 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.
  6. 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:

  1. Divide batter evenly between a 12 portion muffin tin, either greased or lined with baking cups.
  2. Bake for about 25 minutes at 350˚F.

To make pumpkin puree from scratch:

  1. Preheat oven to 425˚F.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. 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