Spring is “springing” at my house. The Daffodils are waving and nodding in the wind. The grass is greening up almost overnight it seems. Today, it actually hit 70°. It is still a tad on the cool side inside of my house. I was wanting to make a treat for my husband to take to work for his co-workers and I decided that Pumpkin Bread was just the thing to make. I still had left over pumpkin that I canned. Pumpkin is becoming more popular at other times of the year I have noticed. I am glad, because pumpkin is one of my favorite flavors of baked goods and ice cream.
This recipe came about by combining a recipe a friend gave me with a banana bread recipe of my own. I normally add walnuts, but did not do it today. They do add a nice crunch, but I was not sure I had enough, so I left them out.
Pre-heat your oven to 350°. I like to give the bread a nice start. I do turn it down to about 325° when I put the bread in the oven.
Spelt Pumpkin Bread
- 3 1/2 cups Flour (since I used Spelt, I added about another quarter cup)
- 1 1/2 tsp Baking Powder
- 2 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1 tsp Cloves, ground
- 1/2 tsp Nutmeg (I grated some fresh nutmeg)
- 2 cups Organic Cane Crystals (I cut that back to about 1 3/4 cups or less)
- 1 tsp Vanilla (I used my homemade Bourbon Vanilla)
- 1 cup of Coconut Oil (I ended up using some really mild olive oil I had)
- 2 cups Pumpkin Puree ( used a pint of my home canned pumpkin)
- 4 Eggs (farm fresh of course and beaten)
Mix together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and can crystals in a large bowl. Make sure they are well blended. Then add the vanilla, oil and eggs. Mix until blended, but don’t over mix.
Pour into 2 large loaf pans and bake for 1 hour at 325°