Best Spelt Pumpkin Bread Recipes

PUMPKIN BANANA SPELT BREAD

Pumpkin Banana Spelt Bread image

The inspiration for this recipe came from a blog called The Southern Lady Cooks. I love banana bread, but banana and pumpkin bread is out of this world delicious. I love spelt flour and use it sometimes in place of regular all-purpose flour. I place the loaves into a cold oven and find that the bread turns out more moist this way and doesn't have such a large crack down the middle.

Provided by Lady9476

Categories Quick Breads

Time 1h17m

Yield 2 loaves, 12-16 serving(s)

Number Of Ingredients 15

Ingredients

3 cups organic white spelt flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup melted organic shortening, cooled
1 cup unrefined unbleached cane sugar
1 cup organic dark brown sugar, packed
4 eggs, lightly beaten
1 (15 ounce) can pumpkin puree
2 bananas, well mashed
1/4 cup real buttermilk

Steps:

In a large bowl, add flour, baking powder, baking soda, and spices, stir to combine, then set aside.
In another large bowl, add, melted shortening and both sugars and mix well.
Add eggs, then beat well until mixture is creamy.
Stir in pumpkin puree' and blend well to combine.
Add bananas, stir, then add in buttermilk and blend thoroughly.
Make a well in center of dry ingredients, then add wet ingredients and stir only until flour is moistened making sure not to over mix.
Pour batter into two greased 9 by 5 loaf pans and place both into a Cold oven.
Turn oven to 325 degrees and bake for 65 minutes or until a toothpick poked in center of loaf comes out clean.

Nutrition Facts : Calories 340, Fat 18.9, SaturatedFat 4.9, Cholesterol 62.2, Sodium 453.7, Carbohydrate 42.4, Fiber 0.9, Sugar 37.7, Protein 2.9

SPELT PUMPKIN BREAD

Spelt Pumpkin Bread image

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.

Provided by Maxs Grandma

Categories Quick Breads

Time 1h15m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 12

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

Steps:

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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