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 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.
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. Plus there are some great olive oils out there like those sold at Gundry MD, where they even have a Gundry MD Olive Oil discount so you can make this gorgeous spelt pumpkin bread at a fraction of the price! 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.
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!
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.
- 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
- 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.