Healthy Pumpkin Bread made with a sprouted spelt flour and maple syrup. It’s lightly sweet, perfectly moist and full of warm spices. Dairy-free, refined sugar-free, easily vegan.
If you’re like me, once September hits you’re ready for cooler weather, cozy sweaters, and everything pumpkin spice. Pumpkin bread has always been my favorite. So every year it’s the first on my list of pumpkin recipes that will make an appearance in my kitchen over the next few months. Considered this pumpkin bread an updated classic. It’s made healthier by upgrading to more wholesome ingredients and making it less cake-like.
Most pumpkin bread is loaded with sugar, falling into the category of dessert, rather than a nourishing option for a breakfast or snack. This pumpkin bread is perfectly moist with a good amount of spice and only lightly sweet, leaning more towards a breakfast bread. It’s perfect for enjoying in the morning or for an afternoon snack. It pairs perfectly with a warm cup of coffee or tea and topped with almond milk yogurt and pumpkin seeds for a little more staying power. Cozy up with a slice of this bread, a warmly spiced candle and a cup of tea. I can’t think of anything better. It’s the perfect way to welcome in the shift of seasons and those chilly fall days.
This pumpkin bread recipe is healthier than most since it’s made with sprouted spelt flour, maple syrup, a small amount of avocado or coconut oil and a cup and a half of pumpkin puree. It’s dairy-free and can easily be made vegan.
Nourished by Nutrition Facts:
Sprouted spelt flour – sprouted spelt flour is my go-to baking flour. It’s lighter and sweeter than whole wheat flour, which makes for delicious baked goods. Spelt is an ancient strain of wheat that hasn’t been hybridized like modern wheat. Spelt isn’t gluten-free but it doesn’t have as much gluten as regular wheat flour, making it more easily digestible for some individuals.
Sprouted flours (whole grains, legumes, nuts and seeds) are also more easily digestible and also more nutritious than regular flours. The sprouting process breaks down phytic acid allowing for better absorption of some nutrients like iron, calcium and zinc, and also makes the grains easier to digest. Sprouted grains are also more nutritious since the process increases the bioavailability of protein, vitamins, minerals, and antioxidants. Sprouted grains as also have a lower glycemic index meaning they are better at keeping your blood sugar stable instead of creating a post-meal blood-sugar spike.
When choosing grains and bread, I always opt for (and recommend!) sprouted grains. I love One Degree Organics and have been using their product of years.
Maple syrup – maybe syrup is a wonderful unrefined sweetener. While it’s still sugar and should be used sparingly, it’s my go-to in baking along with coconut sugar, coconut nectar and honey. The flavor of pure maple syrup is unlike anything else. Plus, since it is unrefined, there is a trace amount of nutrients still intact. Maple syrup is high in zinc and manganese and has around 24 antioxidants. It’s a great option to replace regular sugar but just remember when compared to real food like fruit, maple syrup is a very poor source of nutrients, so it still is best used sparingly.
Pumpkin – this winter squash is so versatile and packed with nutrients. Pumpkin often gets associated with a sweet pumpkin spice flavor but it’s actually quite neutral, leaning itself wonderfully to savory dishes like chili, curry, sauces and soups. Pumpkin is a good source of nutrients and antioxidants that may boost your immune system, protect your eyesight, lower your risk of certain diseases and support beautiful skin.
Recipe Notes: This recipe is made with sprouted spelt flour which is my go-to baking flour. I use One Degree Organics Sprouted Spelt Flour. I have not tested this recipe with other flours but if you do, please let me know how it turns out in the comments so I can share your results with the community.
If you’d like a vegan loaf you can replace the egg with 1 tablespoon of ground flax + 3 tablespoons of water to create a “flax egg”. Just be aware your loaf won’t rise as much and will be a little more delicate.
I like my pumpkin bread without and extras, but from an Instagram poll, I know a lot of you do! If you’d like to doctor this loaf up, by all mean go for it! I recommend 1/3 cup of extras like pumpkin seeds, chopped walnuts, chocolate chips, etc. in the batter or 2-3 tablespoons on top.
Healthy Pumpkin Bread
Healthy Pumpkin Bread made with a sprouted spelt flour and maple syrup. It's lightly sweet, perfectly moist and full of warm spices. Dairy-free, refined sugar-free, easily vegan
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 1/2 cups pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 egg (or flax egg)
- 3 tablespoons avocado or melted coconut oil
- 2 teaspoons vanilla
Preheat the oven to 350F. Line an 8x4 inch loaf pan with parchment paper or grease lighting with oil.
In a large mixing bowl, add the pelt flour, baking powder, salt and spices. Mix to combine. In a separate bowl, add the pumpkin, maple syrup, almond milk, oil, egg and vanilla. Whisk together until completely smooth. Add the wet ingredients to the dry and mix together until just combined. Careful not to over mix.
Pour the batter into the loaf pan. Place in the oven for 45-50 minutes. Let sit for 10 minutes before moving to a cooling rack. Allow to fully cool before slicing.
Store on the counter for 3 days or in the fridge for 5 days.
Pumpkin Spice: In place of the spices, you can use 1 teaspoon of cinnamon and 2 teaspoons of pumpkin spice.
Extras: I recommend 1/3 cup of extras like pumpkin seeds, chopped walnuts, chocolate chips, etc. in the batter or add 2-3 tablespoons on top the loaf before baking.
Flours: If you can't get your hands on sprouted spelt flour, you can sub whole wheat pastry flour or your favorite gluten-free blend.