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Spelt Pumpkin Bread Made with Olive Oil

October 22, 2018 by Maria Adams 2 Comments

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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! 

This dairy-free spelt pumpkin bread is delicious! Made with extra-virgin olive and sweetened with maple syrup, it's a wholesome whole grain treat you can feel good about serving your family! Plus how fun is to use a bundt pan? From halsanutrition.com Pin

Disclosure: Some of the links below are Amazon affiliate links. This means that at no additional cost to you, if you click through and make a purchase I will earn a commission.

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 a real treat, it’s also made with wholesome ingredients such as whole grain spelt flour, pumpkin puree, and extra-virgin olive. And although it is a sweet treat, the only added sweetener is maple syrup.

This dairy-free spelt pumpkin bread is delicious! Made with extra-virgin olive and sweetened with maple syrup, it's a wholesome whole grain treat you can feel good about serving your family! Plus how fun is to use a bundt pan? From halsanutrition.com Pin

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 nutritious 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 Whole Foods 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.

This dairy-free spelt pumpkin bread is delicious! Made with extra-virgin olive and sweetened with maple syrup, it's a wholesome whole grain treat you can feel good about serving your family! Plus how fun is to use a bundt pan? From halsanutrition.com Pin

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.


 This dairy-free spelt and EVOO pumpkin bread is not only delicious but also nutrient-packed! Click To Tweet

Olive Oil Pumpkin Bread
 
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Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
This moist and delicious olive oil pumpkin bread is whole grain, dairy free, and made with heart-healthy olive oil. Of course, you won't taste the grains and the olives--you will just taste pumpkin and cinnamon.
Author: Maria Adams
Recipe type: Breakfast, Fika, Snack
Serves: 12 servings
Ingredients
  • nonstick spray (I used coconut oil)
  • 1½ cups spelt flour (or white whole wheat or gluten-free all-purpose)
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • dash of cloves
  • dash of nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup extra-virgin olive oil
  • ½ cup pure maple syrup
  • 1 cup pumpkin puree
Instructions
  1. Grease a Bundt or bread pan with nonstick spray.
  2. Preheat oven to 375 degrees F.
  3. In a medium bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
  4. In a large bowl, whisk together the eggs, olive oil, maple syrup, and pumpkin. Add the dry ingredients and stir to combine.
  5. Use a spatula to transfer the batter to the Bundt or bread pan.
  6. Bake for 35-40 minutes or until a toothpick comes out clean.
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This dairy-free spelt pumpkin bread is delicious! Made with extra-virgin olive and sweetened with maple syrup, it's a wholesome whole grain treat you can feel good about serving your family! Plus how fun is to use a bundt pan? From halsanutrition.com Pin

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Filed Under: Breakfast, Fika, recipes, Snacks Tagged With: autumn, dairy free, pumpkin, pumpkin bread, spelt, whole grain

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Reader Interactions

Comments

  1. Lizzie Streit

    October 22, 2018 at 9:55 pm

    This sounds absolutely delicious!! I’ve never baked with spelt flour before and I can’t wait to try it with this recipe!

    Reply
    • halsanutrition

      October 23, 2018 at 9:08 am

      Thanks! Yes, it’s so tasty and spelt makes a great substitute for all-purpose or whole wheat flour. I love to use it in pancakes too!

      Reply

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Hey there!

I'm Maria, a mom and Registered Dietitian with a love for good food. Let me help you navigate your way to happier, more confident eating and cooking. I take a non-diet, intuitive eating approach to food and truly believe that all foods can fit! Read More…

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Maria Adams MS MPH RDN
So here we are, half way through the first month o So here we are, half way through the first month of the year (and what a month it has been so far!). If you are feeling frustrated by your ability to stick with a diet plan or resolution you are not alone.⠀
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Morning Stack ☀️ More than ever it’s all ab Morning Stack ☀️

More than ever it’s all about the small moments of joy in the day. Like cooking up a batch of pancakes for your family in the morning. ❤️

I will be honest, I whipped these up on this morning because we were out of other breakfast staples including cereal, toast, and milk. But sometimes a shortage of our go-to’s is the motivation we need to get creative in the kitchen. Am I right?

Recipe for these pancakes is on the blog, just search “Flying Pancakes.” Today I added @wildblueberries 🫐 both to the pancakes as they cooked and on top of the stacks. I also topped them with whipped cream and got my 14-year old to pour on some maple syrup. (Yes, it was definitely more of a pour than a drizzle! 😂)

Anyway, if you like pancakes, definitely give these a go. 👍They provide a good amount of protein, fiber, and fat to keep you satisfied and fueled (at least until snack time!). A variation of these is also included in my breakfast e-book. Available for sale now, link in profile. ✨

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These gingerbread 🍐 muffins are so good and the These gingerbread 🍐 muffins are so good and they are on the blog today! ✨

Perfect for cozy holiday mornings, cozy holiday afternoons, cozy holiday evenings. 🤣Seriously though, they are tasty any time of day (or year). 

My favorite is when I can freeze half the muffins I make and then pop them out and heat them in the microwave as desired. 👍

Link to recipe in profile. ⤴️ Happy Friday!

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Snow coming your way? ❄️ Then this is the perf Snow coming your way? ❄️ Then this is the perfect time to mix together the dough for “pepparkakor” (Swedish Gingerbread Cookies). ❤️You see, it needs to rest in the fridge for at least a night. Come morning, you will be ready to bake! 👩‍🍳

These authentic Swedish cookies take some practice and patience to make. The dough needs to get quite thin, but not break. If at first you don’t succeed, keep at it and in no time you will get it down. 😀My boys, now 12 & 14, love to help make these cookies. They also love, love that there are no eggs in the dough so that they can take a little taste here and there! 😉

This past weekend when they were making these they were debating about whether the cookies were better raw or cooked, they decided it was a tie! 

You can find the recipe on my blog just search for the fun word “pepparkakor.” Go to my bio to find a link. ⤴️

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Interrupting this cookie feed to remind you of the Interrupting this cookie feed to remind you of the importance of taking time out for lunch! ✨One of my favorite go-to lunches when I’m burnt out on sandwiches and don’t have any leftovers or soup, is a colorful salad.

Here are my tips for creating a simple but satisfying lunch salad:

1️⃣Keep greens on hand and always be salad ready. Arugula, baby spinach, and mixed greens are my favorites. 
2️⃣Scour your fridge for a few additional veggies that can be chopped and eaten raw on your salad. Leftover cooked veggies are also great.
3️⃣Include a protein source such as sliced up smoked turkey, canned beans, cooked lentils, leftover salmon, or eggs. 
4️⃣Add grains such as bread, farro, or rice, or a starchy veggie such as potatoes, sweet potatoes, or corn. 
5️⃣Add fat and flavor with nuts, seeds, cheese, avocado, and olive oil/dressing. 

Enjoy mindfully, preferably with another family member and away from all your screens! (This doesn’t always happen here, but we try!!!) 💗
Happy St. Lucia Day! ✨During the dark cold month Happy St. Lucia Day! ✨During the dark cold months, Lucia brings us light and hope. This seems especially fitting this year.

Lucia is one of my favorite Swedish traditions. 🕯I grew up celebrating Lucia Day with my family and it was always extra special because it was also my dad’s birthday. ❤️

To celebrate, I made saffron buns and pepparkakor (Swedish gingerbread cookies). Saffron buns, often called “lussekatter” in Sweden, are a Lucia staple. They are sweet, yeast-risen buns that can be shaped in a variety of ways and are delicious with coffee, tea, or glögg. ☕️

I am so grateful that my mom continued this tradition in our family when we moved to the US (38 years ago!) and instilled in me a love for baking. Tack Mamma! 😘

#luciaday #santalucia #stlucia #saffransbullar #saffronbuns #lussekatter #lussebullar #adventsfika #swedishtradition #halsanutrition #foodtographyschool #foodtography @foodtographyschool #candles #addlight #luciadagen #luciadagen2020 #fikatime
These delicious, classic Swedish chocolate cookies These delicious, classic Swedish chocolate cookies are on the blog! ❤️

They really are so simple to make: You simply mix together the dough, roll it into four logs that you press down a bit with your hands, brush with egg, sprinkle with pearl sugar, bake, slice, and finally, try to let them cool a bit (though I have never been good at that!) 

Get the full recipe on my blog. Link in profile. ⤴️

Happy Friday! ☀️ 

#chocolate #chocolatecookies #swedishcookies #swedishbaking #adventskakor #luciakakor #foodtographyschool #foodtography #familybaking #simplebaking #allfoodsfit #intuitiveeating #chokladsnittar #chokladsnitt #halsanutrition
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I'm a Swedish-born, New England-raised dietitian with a love for good food and healthful living. Follow my blog for healthy recipes, everyday wellness inspiration, and fad-free nutrition advice. Read More…

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