A soft, fluffy loaf infused with warm flavours of pumpkin and cinnamon, perfect for autumn baking!
Enjoy with a steaming mug of tea
It’s time to welcome the new season with all things warm and cozy, and of course that includes autumn baking! Just picture it: Sprouted Spelt Pumpkin Bread with a cup of tea or coffee while snuggled up in your favourite blanket of a chilly day. This loaf combines the nutty flavour of sprouted light spelt flour with the rich aroma of pumpkin and spices. Every bite is like a warm hug with the irresistible blend of fall flavours, fluffy texture and crunchy topping. It’s perfect for fall mornings, afternoon snacks, or dessert. Plus, it comes together quickly and makes your house smell better than a pumpkin spice candle!
ingredient tips & substitutions
Sprouted Light Spelt Flour – you can also use sprouted sifted wheat or sprouted sifted red fife flour. If you substitute sprouted whole grain spelt flour, the loaf will have a denser texture and may require more liquid
Oil – any kind of neutral tasting oil will work. We used melted coconut oil, just be sure it’s not too hot before combining with the eggs
Eggs – we haven’t tried making these with a flax or chia egg, but it shouldn’t be a problem. If you try it, let us know!
Apple Cider, Orange juice or water – any kind of liquid will work here. We like apple cider and orange juice because of the extra hint of sweetness and subtle depth of flavour, but water works just as well.
This loaf can be stored in an airtight container at room temperature for several days