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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

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 10
Course: Breakfast, Fika, Snack
Cuisine: American
Ingredients Equipment Method

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)

Equipment

  • 1 bundt pan

Method
 

  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.
  7. Transfer to a rack to cool. Before serving top with powdered sugar if desired.