Pumpkin Bread

November 22, 2012 by Robyn Wagner 1 Comment

Pumpkin Bread

When it comes to eating clean baked goods are my downfall.  I have been trying but getting cookies, cakes or any other yummy sweet to come out right without using refined sugar, oils or flour isn’t easy.  So far this recipe is my only success story, but I’m going to keep trying and will keep you updated on the success & failures.

Ingredients

1 cup butter, softened

2 cups 100% maple syrup

2 eggs

2 TBS raw honey

3 cups Spelt flour

1 TBS baking powder

1 ½ tsp cinnamon

1 tsp nutmeg

15 oz pumpkin puree (see my post on  Pumpkin Puree to make your own)

 

1. With a mixer, cream the butter, add the maple syrup and eggs.
2. Combine dry ingredients.  Stir them into the butter mixture.  Stir in pumpkin.
3. Pour into 2 buttered loaf pans.
4. Bake at 325 for an hour or until golden and toothpick comes out clean.

What is Spelt Flour?

Spelt is a grain in the wheat family, so it is not gluten free.  It is does have a lower amount of gluten then wheat flour and people with mild gluten intolerance have found they can have spelt.  Spelt is rich in protein, B vitamins, magnesium and fiber.  It can improve cardiovascular health, decrease the risk of heart disease, boost the immune system and may even lower the likelihood of developing type 2 diabetes.

When subbing spelt in recipes for other flours it is a 1:1 ratio.  This simple substitution is why this was the first alternative flour I wanted to tackle baking with.  Spelt does cook differently.  It is more water-soluble then wheat flour so you need less liquid, it also will not rise quite as much.  I love its nutty flavor compared to using whole wheat flour.  In addition, it produced a much lighter bread for me vs. using whole wheat flour.

When buying spelt make sure you get “Whole Spelt” products as there are some refined types out there.

Why Maple Syrup & Raw Honey vs. Refined Sugars?

I want to be clear I’m talking about real maple syrup, not the corn syrup junk that has maple “flavor.”  When buying maple syrup it should only have 1 ingredient, maple syrup.  Sugar is sugar no matter the form.  Refined sugars are highly processed leaving few if anything beneficial.  While maple syrup & raw honey are still simple carbohydrates, just like refined sugar, and should be eaten in moderation they do have antioxidants.

I have found I need less maple syrup and honey to get the sweetness I’m looking for.  For example the original recipe for this pumpkin bread called for 3 cups of sugar.  I found 2 cups of maple syrup & a couple tablespoons of honey give the perfect sweetness, cutting the sugar in the bread by a full cup!