Spelt Pumpkin Bread
"Here's my modified version of a recipe from a 1970 "Favorite Recipes from Women of the Christian Church Casseroles" Cookbook. This bread has been a hit every time I bring it to a gathering."
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 32
ingredients
- 2⁄3 cup butter (softened at room temperature)
- 3 cups sugar
- 1 3⁄4 cups cooked pumpkin
- 4 eggs (beaten)
- 2⁄3 cup water
- 2 cups spelt flour
- 1 1⁄2 cups rice flour (brown & white blend)
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon clove
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
directions
- Preheat oven to 350 degrees.
- Grease two 8½" x 4½" x 2½" loaf pans -- I use the butter wrapper to do this.
- Sift dry ingredients together and set aside.
- Cream sugar and butter until fluffy.
- Add pumpkin, eggs and water. Beat at low speed until well mixed.
- Add dry ingredients and mix just until well blended.
- Pour into loaf pans.
- Bake for about 1 hour or until toothpick comes out clean.
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Reviews
-
This bread was fantastic. I was excited about this recipe because my older son can only eat spelt, so I am constantly on the lookout for spelt friendly recipes with exact measurements. I also keep brown rice flour in my pantry, so that was convenient. Here is what I did. I used coconut oil instead of butter because my sons and I cannot tolerate pasteurized/homogenized cow's milk. I used all brown rice flour instead of the white and brown mix. I used 3 teaspoons of pumpkin spice instead of cloves and cinnamon. I cut down the sugar to 2 cups, and used rapadura (organic whole cane sugar). I baked two loaves in pampered chef stoneware loaf pans for 1 hour on 350. I wasn't sure how the rice flour and whole spelt flour would go together, but it turned out great! Both of my sons loved it as well.
Tweaks
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This bread was fantastic. I was excited about this recipe because my older son can only eat spelt, so I am constantly on the lookout for spelt friendly recipes with exact measurements. I also keep brown rice flour in my pantry, so that was convenient. Here is what I did. I used coconut oil instead of butter because my sons and I cannot tolerate pasteurized/homogenized cow's milk. I used all brown rice flour instead of the white and brown mix. I used 3 teaspoons of pumpkin spice instead of cloves and cinnamon. I cut down the sugar to 2 cups, and used rapadura (organic whole cane sugar). I baked two loaves in pampered chef stoneware loaf pans for 1 hour on 350. I wasn't sure how the rice flour and whole spelt flour would go together, but it turned out great! Both of my sons loved it as well.
RECIPE SUBMITTED BY
Maxs Grandma
Kenmore, 87
