I think you will love this pumpkin bread; it has a lovely light and moist texture, and a perfectly sweet flavor from the winter squash and hint of maple syrup. The cranberries add a nice burst of color and tangy flavor to the batter too. This bread is very different from the overly sweet cake-like breads I often come across and it could be served as special breakfast treat. Or, you could bake it to accompany morning tea, as I did for my mother the other day while she was busy knitting us cozy winter scarves.
Since this bread is made with sprouted spelt flour, my new favorite ingredient from Shiloh Farms, it bakes up lighter than regular whole spelt flour and digests easily. The spelt berries are sprouted first so they actually digest as a vegetable, which would explain why we felt so good afterwards.
If you steam the squash and get your ingredients ready the night before, the bread comes together quite quickly. If there’s any left over, it’s great toasted the following day.
This bread tastes delicious straight up but my mother highly recommends spreading it with butter, while it’s still warm!
Spelt pumpkin pecan bread with cranberries.
This recipe contains one egg which helps keep the bread moist for a couple of days. If you would like to make a vegan version, replace the egg with ¼ cup of filtered water mixed with a tablespoon of ground flax seeds. Allow the mixture to thicken while you prepare the other ingredients.
2 cups sprouted whole spelt flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 ½ cups mashed winter squash, I used ½ a large red kabocha*
6 tables extra virgin olive oil
6 tablespoons maple syrup
½ teaspoon sea salt
2 teaspoons vanilla extract
1 egg, beaten or flax and water mixture
¾ cup pecans
½ cup fresh cranberries
Preheat oven to 300 degrees Fahrenheit.
Spread pecan on a baking sheet and roast for 6 minutes. Remove from oven, allow to cool and coarsely chop. Set aside.
Increase oven temperature to 350 degrees Fahrenheit.
Lightly oil a (9 1/2 inch by 5 inch) loaf pan and line with a piece of parchment paper. (This is not necessary; I just like to be on the safe side!) Sift flour, baking powder and cinnamon into a medium size-mixing bowl, stir with a whisk to combine. Set aside. In another bowl whisk the mashed squash, oil, maple, sea salt and vanilla.
Fold wet ingredients into dry ingredients. Just before mixture is combined, add the pecans and cranberries. Stir a couple of times and scrape into loaf pan. Place in the oven and bake for 50 minutes, rotating half way. Test the center with a toothpick; it should come out clean, maybe with a clinging crumb or two. Remove from oven and allow to cool in the pan for 10 to 15 minutes before turning out.
Click here for a printable recipe