The fall season is synonymous with all things pumpkin. This flavourful loaf is full of warm spices and has just a touch of sweetness, it's delicious served with butter. You can make these into muffins if you prefer.
Pumpkin Spelt Loaf
~ adapted from Smitten Kitchen
1 15oz can pumpkin puree
1/2 cup (114g) neutral oil or melted butter
3 eggs
1 1/4 (270g) cups sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
2 1/4 (311g) cups Flourist Sifted Spelt Flour
Topping
1 tbsp sugar
1 tsp cinnamon
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a large bowl whisk together the pumpkin puree, neutral oil or butter, eggs and sugar until smooth. Add baking powder, baking soda, salt and spices (cinnamon through to cloves) and stir until combined. Add Flourist Sifted Spelt Flour and gently fold batter together with a spatula until it's almost all mixed together. Do not over mix. Pour batter into a prepared loaf pan and smooth out the top.
Mix the sugar and cinnamon topping together and generously sprinkle all over the top of the batter.
Bake for about 60-75 minutes until a skewer inserted comes out clean and the top has set. Cool completely before serving.
8 comments
This pumpkin bread is fantastic – the best I have had! I don’t buy spelt flour but other flours from Flourist work well also – sifted red fife or sifted red spring.
Hi Isle! We increased the spices from the original recipe and were happy with the results. You can adjust them to your preference. Happy baking!
Do you really mean 1 tsp ground nutmeg and 1/2 tsp ground cloves? Seems like a lot to me compared to the original Smitten Kitchen recipe. I think I will hold off baking until I hear from you.
Thank you
Thanks
I just made muffins based on this recipe and using the ingredients that I had on hand. I used Kabocha puree, which is thicker and sweeter than pumpkin puree. I reduced the sugar to roughly 1/2 cup, and used 1 c. whole grain einkorn flour and 1 c. sifted red fife flour. Both flours are from flourist. Also added 1 c. chopped pecans. Enough dough for 8 large muffins. Baked for roughly 30 minutes.
The result? Very tasty! Not too sweet with the reduced sugar, but then I always reduce the sugar level in this type of baking. Very good with butter as suggested.
Definitely will make again, but if I use kabocha squash, I think I will reduce the spice levels just a bit to let the Kabocha flavour come through more.
Hi Kris! We haven’t tested the recipe with anything but our flours so we cannot say for sure. Sorry about that!
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