With fall officially here, all things pumpkin, ginger, and spice are popping up. If you enjoy moist, flavourful pumpkin bread, this is the recipe for you. It is picky-eater and kid- approved. I brought this loaf to a friends cottage this weekend and the only downside was that I didn’t bring enough! Double the recipe to make 2 loaves and stock up for snacks this fall.
Spelt flour is an ancient grain high in fibre, vitamins and minerals. Combine this complex carbohydrate with the healthy coconut oil, and vitamin A-rich pumpkin puree, and you’ve got yourself a nutritious snack. Welcome fall with tasty comfort food.
1 cup pumpkin puree
1 cup organic cane sugar
1/2 cup organic coconut oil
1 cup organic spelt flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
- Preheat the oven to 350F, and lightly grease a loaf pan with coconut oil.
- Combine the cane sugar, coconut oil, and eggs well.
- Add the spelt flour, baking powder, baking soda, cinnamon.
- Bake for 60-65 min.