Fall is here and it’s time to get the oven going and the house smelling like autumn. No better way to bring in the fall than with a nice loaf of pumpkin bread wafting through the air!
This recipe is adapted from my Banana Tea Bread. It’s a very simple recipe and worked well here using a can of pumpkin puree instead of just the standard 1 cup. I tried using the whole can because I hate to waste, or have to use up the rest of the puree. I figured if I use almost 2 cups of mashed banana in my banana tea bread recipe, I can use 1 1/2 cups of pumpkin puree here and add a little extra liquid in the form of water or maple syrup. By all means if you feel this is too much and you’re going to ruin a loaf, than stick with the 1 cup puree instead and omit the water/maple syrup. But you can see here that it worked, baking up beautifully without sinking in the center like you might expect. It came out moist and perfectly dense with a nice soft crumb.
There is no need for butters or egg substitutes in this recipe either. Just simple ingredients from your pantry that come together easily and beautifully. And believe me, it tastes just as good as it smells while baking!
The flour of choice in this recipe is spelt. It’s a wonderful flour that when used in baked goods, cooks up tender and soft. I use it as my flour of choice when not baking gluten free. Use it in cookies, pancakes, breads, cakes, waffles and muffins…anywhere flour is called for.
Here is a little more info on spelt from The Spelt Bakers
‘Spelt is by nature a whole-food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain. However this does not mean that spelt makes a heavy loaf. In fact the exact opposite is true. The real beauty of spelt is in its ability to make a really light, highly nutritious loaf with an appealing nutty flavor. The protein in spelt is such that when the flour is turned into bread it bakes well and results in a very light, soft textured loaf with good keeping qualities which doesn’t shed crumbs when sliced.’
I’ll abide to all of that…this loaf came out speltiful!
Read more about the beauty of spelt here and source it in your local area, or look online. I know you’ll love what this flour can do for your baked goods. Seriously!
Now on to the recipe…Print
CLASSIC PUMPKIN LOAF
Adapted from my Banana Tea Bread recipe, this pumpkin loaf is another classic, Bring in the fall season with a freshly baked loaf of pumpkin bread wafting through the air.
- 2 cups spelt flour, or flour of choice*
- 1/2 – 3/4 cup coconut, turbinado or organic pure cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice mix or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
- pinch of mineral salt
- 1- 2 teaspoons vanilla extract
- 1/3 cup water or unsweetened almond milk (at room temp)
- 1/3 cup coconut oil (in liquid state), or vegetable oil of choice
- 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree
Preheat oven to 350 degrees F.
In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a small bowl, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Don’t over mix but be sure there is no flour clumps. Taste batter adjusting flavor or sweetness to your liking. Pour batter into a lightly greased loaf pan. Bake for 55 – 60 minutes. Once done, remove from oven, let cool slightly before serving. Let cool completely before storing.
If substituting the flour (I highly recommend sticking with the spelt, it’s my favorite), use unbleached all-purpose and/or fine whole wheat flour. If you try using a regular whole wheat flour, increase the water to 1/2 cups (you may have a denser loaf, but still tasty!).
I’ve made this loaf using less oil, anywhere from 2 – 4 tablespoons, while substituting the remaining amount called for with almond milk or water. It turned out fabulous while cutting some fat out of the recipe.
For the spices, I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away but you can always add.
Since there are no flax-eggs here, if you wish you can add two flax-eggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!
Adjust the sugar up a little if you like it a bit sweeter. Because this batter is on the thicker side, you can also add in up to 1/4 cup, or replace dry sugar with, warmed or room temperature pure maple syrup. Chilled maple syrup needs to be warmed or it will harden the coconut oil.
Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. I’ve also lightly sprinkled the top with raw sugar before baking (this is my daughters preferred topping).