Pumpkin Spice Bread (with spelt flour)
Turn your leftover pumpkin into this delicious Pumpkin Spice Bread. Made with nutritious spelt flour and naturally sweetened with honey
Ingredients
- 400 gm peeled butternut pumpkin (cut into 1 in cubes)
- 2 large eggs
- ½ cup buttermilk (NOTE 1)
- ½ cup honey (or maple syrup) (NOTE 2)
- ⅓ cup mild or light olive oil
- 1 tsp vanilla extract
DRY INGREDIENTS
- 1⅔ cup spelt flour (250gm/8.8oz)
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- ¼ tsp salt
TOPPING (OPTIONAL)
- 2 tbsp rolled oats (old-fashioned oats)
- 1 tsp demerara sugar (or raw sugar)
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Roast the pumpkin for 30 to 35 minutes until they're soft. In the meantime, grease and line the base and sides of a 24 x 13 cm (9.5 x 5 in) loaf tin with non-stick baking/parchment paper.In a small bowl, mix all the topping ingredients together (if using). In a separate large bowl, whisk all the dry ingredients together.
- Leave to pumpkin to cool on the tray for 5 minutes and reduce the oven temperature to 180°C (360°F) or 160°C (320°F) for fan-forced ovens. Place the pumpkin in the food processor and blitz until it reaches a puree consistency. Add in the eggs, honey, oil, buttermilk and vanilla extract and blitz for another 20 seconds.
- Make a well in the centre of the dry ingredients, then pour in the pumpkin mixture. Fold to combine, just until no dry ingredients are visible, but take care not to over-mix. Pour batter into tin, then sprinkle the top of the batter with the rolled oats mixture (if using). Bake for 50 to 60 minutes or until a skewer comes out clean when inserted in the middle. Leave to cool in the tin for 20 minutes before transferring the bread onto a cooling rack.
Notes
(NOTE 1) Buttermilk is fermented milk that is thick in consistency and sour in taste. No buttermilk in your fridge? Make 1 cup of buttermilk substitute by mixing 1 cup of milk with 2 tablespoons of vinegar or lemon in a jug/bowl. Cover and refrigerate for at least 30 minutes, the milk should thicken slightly. Give it a quick stir before using.
(NOTE 2) Honey - I used honey to sweeten my bread, but you could swap honey with equal amounts for maple, date or agave syrup.
(NOTE 3) White spelt flour - Spelt flour is made using entire grains, so it's more nutritious than plain/all-purpose flour. It has a slightly nutty and tangy flavour. If preferred, you could swap equal amounts of spelt flour for regular plain flour.
Leftovers - Transfer the pumpkin bread into a sealed container and leave it in a cool place at room temperature for up to 3 days. If it's humid, store the bread in the fridge. The bread will keep for 2 to 3 months if frozen.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1sliceCalories: 245kcalCarbohydrates: 36gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 39mgSodium: 186mgPotassium: 192mgFiber: 4gSugar: 16gVitamin A: 4327IUVitamin C: 9mgCalcium: 68mgIron: 2mg