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Pumpkin Spelt Loaf

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. 

7 comments

Sonia

Made this today, exactly per recipe, except i used 15oz cooked kabocha squash instead of canned pumpkin puree because that’s what i had. Turned out perfect and very tasty! Yay, got my PS fix!

Bev

Best pumpkin bread ever!
Forgiving with mistakes
Mine took closer to 90 minutes to cook

1 2

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