Oh… Are you surprised I’m posting yet another pumpkin recipe? What did I tell you? Pumpkin is my favorite! I smile so big every time I get to use it! Anyway – you know this by now, if you’ve been following along. So I won’t go into all of the details of my love affair with this little vegetable. But suffice to say, I might turn orange because I’ve been eating so much of it! Not really… I mean, can that ACTUALLY happen???
I posted my go-to recipe for Grain Free Pumpkin Muffins a few weeks ago. And that recipe can actually be made into a bread as well. You’ll notice, the two recipes (that one and the one below) are not all that different. If you are not strict gluten free or Paleo – this one is actually my favorite. The spelt flour rises a bit better and just gives the bread more structure – if you will – almost like a typical white all-purpose flour would.
Yes, spelt has gluten in it. But it is a far cry from wheat flour. This article by Dr. Axe illustrates this point very well. I suggest you read it, if interested – at least for the education.
I will definitely be making this for Thanksgiving week and to have on Christmas morning! Slather some ghee butter or coconut oil on top and WHOA! Heaven. And, it will make your house smell like the holidays!
All I need is this bread baking in the oven, a Thymes Frasier Fir Christmas candle burning and a little Michael Buble’ or Andrea Bocelli Christmas playing on Pandora – it doesn’t get more warm and cozy for me than that! You can bet this will be the picture at the Brossette house on Christmas morning! I hope you enjoy and make this a tradition for your home as we have ours!
Spelt Flour Pumpkin Bread …or Muffins
Makes: 10 slices or 12 muffins
- 1 cup almond flour
- 1 cup spelt flour*
- ½ tsp sea salt
- 1 tsp baking soda
- 1 tsp ground cloves
- 1 ½ tsp pumpkin pie spice
- 1 tbsp ground cinnamon
- 1, 15oz can organic pumpkin puree
- 3 large cage free eggs
- 1 ½ tbsp vanilla extract
- ¼ cup coconut sugar
- 1 tbsp coconut oil, melted
- ¼ cup unsweetened apple sauce
- Preheat oven to 350 degrees F and spray a 5×9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.
- In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.
- In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.
- Pour wet ingredients into the dry ingredients and gently combine with a spatula.
- Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.
- For bread: Bake 50 minutes on convection, 60 minutes if non-convection.
- For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.
- Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.
- If gluten/grain free is desired, replace the spelt flour with 1 cup almond flour.