Spelt Pumpkin Bread Made with Olive Oil
This heart-healthy pumpkin bread is made whole grain spelt flour and extra-virgin olive oil! Sweetened with pure pumpkin and maple syrup, it’s perfect for breakfast or as a snack, but could also be topped with some glaze for an irresistible dessert!
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This month’s Recipe Redux challenge is a perfect one for October: “Fresh From the Pumpkin Patch.” So because I already have a few delicious pumpkin recipes on this blog, including Mini Pumpkin Muffins and Pumpkin Spice Balls, I decided to update one of the oldest recipes.
I love this recipe because not only is it beautiful and delicious, but it’s also made with nutrient-rich ingredients such as whole grain spelt flour, pumpkin puree, and extra-virgin olive. And although it has added sugar in the form of maple syrup, it’s only lightly sweetened.
An Undeniably Nutritious Oil
So why make pumpkin bread with extra virgin olive oil when another oil would probably work just as well? Because extra virgin olive oil is undeniably one of the most heart-healthy oils out there. However, because of its strong flavor, it’s rare that it works well in a baking recipe. Fortunately, thanks to the rich flavor of some of the other ingredients–pumpkin, cinnamon, and maple syrup–it works beautifully in this recipe.
Spotlight on Spelt
Spelt is an ancient whole-grain form of wheat. Research suggests that some people may tolerate spelt better than regular wheat. I love to use the sprouted spelt flour which is available at our local grocery store but also on Amazon. If you can’t find spelt flour, go ahead and make it with white whole wheat flour, a whole wheat flour that tastes like white flour! If you have a wheat intolerance you could use all-purpose gluten-free flour instead.
Why Should Cakes Have All the Fun? Use that Bundt Pan!
Another fun twist on the classic pumpkin bread is to make it in a Bundt pan. I don’t know about you, but my lovely Bundt pan sure doesn’t get enough use. I used to bake more cakes before I had kids, but these days I’m more focused on producing trying to keep up with snack time and getting dinner on the table. So why not use the Bundt pan for more than cakes? Of course, if you don’t have a Bundt pan, no problem, you can still make this in a regular loaf pan!
Family-Approved
My kids love this recipe, which means it goes quickly around here! I sometimes slice up individual pieces and freeze them, but usually, I just let us devour it over a couple of days. I sometimes dust powdered sugar on top to give it extra sparkle.
Spelt Pumpkin Bread Made with Olive Oil
Equipment
- 1 bundt pan
Ingredients
- nonstick spray
- 1 ½ cups spelt flour or use white-whole wheat flour or gluten-free all-purpose
- 2 teaspoons cinnamon or sub cardamom
- 1 teaspoon ginger
- dash cloves
- dash nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup olive oil
- ½ cup pure maple syrup
- 1 cup pumpkin puree
- powdered sugar (optional)
Instructions
- Grease a Bundt or bread pan with nonstick spray.
- Preheat oven to 375 degrees F.
- In a medium bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
- In a large bowl, whisk together the eggs, olive oil, maple syrup, and pumpkin. Add the dry ingredients and stir to combine.
- Use a spatula to transfer the batter to the Bundt or bread pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Transfer to a rack to cool. Before serving top with powdered sugar if desired.
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