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Sprouted Spelt Pumpkin Bread

A soft, fluffy loaf infused with warm flavours of pumpkin and cinnamon, perfect for autumn baking!
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. 

recipe notes

  • This loaf can be stored in an airtight container at room temperature for several days
  • We prefer slicing with a serrated knife

Sprouted Spelt Pumpkin Bread

A soft, fluffy loaf infused with warm flavours of pumpkin and cinnamon, perfect for autumn baking!
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 1 loaf

What You'll Need:

  • cups (228g) sprouted light spelt flour
  • 1 cup granulated sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground cloves
  • tsp ginger
  • 3 large eggs
  • ½ cup oil (we used melted coconut oil)
  • 1 cup pumpkin puree (not pumpkin pie filling!)
  • ¼ cup apple cider, orange juice or water*

Crumble Topping (optional)

  • ¼ cup sifted spelt flour
  • 2 tbsp brown sugar
  • 1 tbsp pumkin seeds
  • ½ tsp cinnamon
  • 1 tbsp butter

How To Make It:

  • Preheat oven to 350℉. Prepare a loaf tin by lining with parchment paper.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, salt and spices.
  • In a separate bowl, combine eggs, pumpkin, oil and water.
  • Fold the wet ingredients into the dry until just combined. Do not overmix.
  • In a separate bowl, combine crumble ingredients by rubbing between your hands until the mixture clumps together.
  • Pour pumpkin bread into loaf tin and spread evenly with a spatula. Crumble the topping overtop and very gently press it into the batter (this helps it stick better after baking).
  • Bake for 45-55 minutes, until a toothpick comes out clean. Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely. Slice loaf gently with a serrated knife.

Notes

*apple cider and orange juice both add a hint of extra sweetness and a nice depth of flavour, but the loaf is still delicious with water if you don't have either handy!
Have you made this recipe? Tag @secondspringfoods on Instagram!
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