Vegan Spelt Spiced Pumpkin Bread Recipe

5 from 1 vote

Get ready to savor the taste of fall with our Vegan Spelt Pumpkin Bread – a deliciously wholesome treat that's bursting with seasonal flavors.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Breakfast, Snacks, Cake

Cuisine: American

Keyword: vegan pumpkin bread, spelt pumpkin bread, pumpkin bread

Servings: servings

Calories: 286kcal

Author: Kaity Farrell

1 1/4 cup spelt flour can substitute with whole wheat pastry flour or all purpose flour
3/4 cup whole cane sugar or brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup pumpkin puree or sweet pumpkin
1/2 cup oil light olive oil, avocado oil, grapeseed oil, canola oil, etc.
1/3 cup unsweetened non-dairy milk soymilk, almond milk, etc.
1/4 cup maple syrup
1 teaspoon vanilla extract

1/2 cup pumpkin seeds or walnuts, raisins, dried cranberries, or chopped dates. (If adding dates, reduce sugar to 1/2 cup).

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!

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

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 bread at room temperature in an airtight container or bag for up to 1 week.
To freeze pumpkin bread, wrap it tightly in plastic wrap and freeze in a freezer bag for up to 3 months.
Store pumpkin puree in an airtight container in refrigerator for up to 3 days.