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 gluten-free and vegan.
Preheat the oven to 350F. Line an 8×4 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.
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.
Spelt Flour – This recipe is made with sprouted spelt flour which is my go-to baking flour. I use One Degree Organics Sprouted Spelt Flour. If you can’t get your hands on sprouted spelt flour, light spelt flour, whole wheat pastry flour or all-purpose flour will work.
Gluten-free option – sub a 1:1 baking blend flour and add one egg. I’ve tested this recipe gluten-free using King Arthur Flour 1:1 gluten-free blend.
Vegan-option: 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.