Spelt Pumpkin Bread Made with Olive Oil
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.
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.