Is there a more perfect quick bread than pumpkin bread? We love these easy and delicious muffin-like breads in all their forms, but there’s just something about the pumpkin version that seems made to be! Indulgent enough for a dessert, yet not overly sweet, our take is made with sprouted spelt and can be stirred up in only a few minutes. It is incredibly moist and flavorful, with just the right amount of warm spices- it doesn’t even need butter! Feel free to add nuts or chocolate chips if you’re so inclined, but trust us, even the “plain” version is far from boring!
Ingredients:
- 2 cups sprouted spelt flour
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1/4 tsp ginger
- 1/2 tsp salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 1/2 cups pumpkin
- 1/2 cup oil
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 2 eggs
- 3/4 cup chopped pecans or chocolate chips (optional)
Preheat oven to 350 degrees, and grease a 9″ by 5″ bread pan. Combine first 8 ingredients. In a separate bowl, whisk pumpkin, oil, eggs, and sugars until smooth. Gently stir in the dry ingredients and mix until just combined. Fold in nuts or chocolate chips if desired. Pour batter into prepared pan, and bake for 45-55 minutes, until a toothpick comes out clean. Cool completely before storing in an airtight container.
For handy snacks, wrap in slices in cling wrap and freeze. Perfect for adding to packed lunches!
