Spelt Pumpkin Bread (Dairy & Refined Sugar Free)

Spelt Pumpkin Bread (Dairy & Refined Sugar Free)

        It’s officially fall, which means that it’s (finally) pumpkin season! Growing up, pumpkin bread was a snack staple in my house during the autumn season. To me, pumpkin bread is a cozy comfort food and I’ve been dying to create a clean version. Through trial and error, I’ve perfected the recipe for a wholesome, guilt-free treat, and I am so excited to share it will all of you!

         Despite it being low in natural sugar and made with whole grains and, these mini pumpkin loaves are super moist, fluffy, and perfectly pumpkin-y. Unlike most pumpkin breads that call for white flour, butter, and loads of refined sugar, this bread is made with fibrous, heart-healthy spelt flour and brown rice flour. It’s naturally sweetened with maple syrup, and the cinnamon and nutmeg give it plenty of spice. Perfect for your midday (or midnight) snack, breakfast, or dessert, this guilt-free pumpkin bread is a surefire winner.

 

img_5258 img_5314

 

 

Pumpkin Bread (Dairy & Refined Sugar Free)
Yields 2
Write a review
Print
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 eggs
  2. 1/3 cup coconut oil (melted & cooled)
  3. 1 cup organic pumpkin puree (not pumpkin pie filling)
  4. 2/3 cup maple syrup
  5. 1 tsp vanilla extract
  6. 1 cup spelt flour
  7. ½ cup brown rice flour
  8. 1 tsp baking soda
  9. ½ tsp baking powder
  10. ½ tsp salt
  11. 1 1/2 tsp ground cinnamon
  12. ¼ tsp nutmeg
  13. ¼ tsp ground ginger
  14. 1/4 tsp all spice
  15. 1/4 tsp cloves
Instructions
  1. Preheat the oven to 375 degrees (F) and grease 2 mini loaf pans or 1 normal sized loaf pan with coconut oil. Then combine the dry ingredients in a small bowl. Beat the wet ingredients in a separate large bowl until well mixed using an electric mixer or whisking by hand. Slowly incorporate the dry ingredients into the wet ingredients, mixing by hand until just combined. Pour the batter into the mini loaf pans. Bake for 35-45 minutes (or until a toothpick comes out clean). Let the loaves cool in the pans for at least 15 minutes before cutting!
The Wellness Obsessive http://thewellnessobsessive.com/

 

img_5328

 

 

Related posts

Leave a Comment