PumpkinSpelt Loaf…yeah, it never lasts long at my house. It is WELL loved! This was actually one of my first baking recipes and every time I make it (…& share), I’m asked for it. Well, here it is!!
*I love using spelt flour as it makes for a dense loaf without the ‘weighed down’ feeling after eating – likely due to the lower gluten level. It also makes for a perfect crispy ‘loaf’ top…my fave part✨
1cup coconut palm sugar
3/4cup coconut oil, softened – not melted
2 large eggs *room temp.
2tbsp pure maple syrup
2cups/15oz pure pumpkin
2cups spelt flour
1tsp baking soda
1/2tsp baking powder
1/2tsp sea salt
1tsp ground nutmeg
1tsp ground cinnamon
1tsp ground cloves
1cup medjool dates, pitted & roughly chopped
1cup chopped raw pecans
~1/4cup raw pepitas to sprinkle on top
*In a standing mixer, combine coconut sugar & coconut oil. Mix well. Add the maple syrup & eggs – one at a time. Mix well on med/high speed. Add the pumpkin and mix again:) In a separate bowl combine the spelt flour, baking soda, baking powder, sea salt & spices. Stir. Slowly add the dry ingredients to the wet on a low speed – don’t over blend; just until lightly combined. Remove the bowl from the standing mixer and fold in the dates and pecans. Preheat the oven to 325*F and prepare a 8&1/2×4&1/2 loaf pan with the coconut oil & a dusting of flour. Pour the loaf mixture into the prepared pan lightly levelling the top with a spatula; sprinkle pepitas on top. Bake for 60-70mins or until it passes the toothpick test. Allow to cool. I like to store mine in the fridge as I do with most of my baking – just habit.