Harvest Pumpkin Bread

This pumpkin bread was just delicious! I love baking with spelt flour....it has such a great texture. It is also high in protein, fiber, and other nutrients like like iron and zinc. I definitely recommend using spelt flour to make this bread and not subbing for all-purpose. Sure, you can, but it won't have that same coarser texture that makes this bread unique. 

My family loved this subtly sweet bread.....we ate it for dessert and breakfast. Enjoy!

Ingredients:

1 1/2 cups spelt flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1/4 tsp ginger

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

4 Tbl butter, melted

1 Tbl coconut oil, melted (or canola oil)

7oz can of sweetened condensed coconut milk (you could also use regular sweetened condensed milk)

1 cup canned pumpkin

2 eggs

2 Tbl pure maple syrup

1 tsp vanilla

1/2 cup chocolate chips

3 Tbl pepitas, optional

Maple Drizzle (optional)

1/2 cup sifted powdered sugar

1 tsp milk 

1/4 tsp cinnamon

1 Tbl pure maple syrup

1/2 tsp vanilla

Directions:

Preheat oven to 350F

Add the spelt flour, spices, baking soda, baking powder, and salt to a large bowl.  Whisk to combine. 

In another medium sized bowl combine melted butter, coconut oil, sweetened condensed coconut milk, canned pumpkin, eggs, maple syrup and vanilla. Stir well. Add dry ingredients to wet ingredients and combine. Fold in chocolate chips. 

Pour batter into a greased loaf pan. Sprinkle pepitas on top, if using. Bake for 50 to 55 minutes until a toothpick inserted comes away clean. 

While the bread is baking, make the maple drizzle. This is optional, but it is a really yummy addition. Combine sifted powdered sugar, milk, cinnamon, maple syrup, and vanilla in a small bowl. Whisk until smooth. 

Let the bread cool in the pan for twenty minutes or so. Turn it out onto a cutting board and drizzle the maple glaze on top. Slice and enjoy!!