Spelt Pumpkin Bread

Spring is “springing” at my house.  The Daffodils are waving and nodding in the wind.  The grass is greening up almost overnight it seems.  Today, it actually hit 70°.  It is still a tad on the cool side inside of my house.  I was wanting to make a treat for my husband to take to work for his co-workers and I decided that Pumpkin Bread was just the thing to make.   I still had left over pumpkin that I canned.  Pumpkin is becoming more popular at other times of the year I have noticed.  I am glad, because pumpkin is one of my favorite flavors of baked goods and ice cream.

This recipe came about by combining a recipe a friend gave me with a banana bread recipe of my own.  I normally add walnuts, but did not do it today.  They do add a nice crunch, but I was not sure I had enough, so I left them out.

Pre-heat your oven to 350°.  I like to give the bread a nice start.  I do turn it down to about 325° when I put the bread in the oven.

Spelt Pumpkin Bread

• 3 1/2 cups Flour (since I used Spelt, I added about another quarter cup)
• 1 1/2 tsp Baking Powder
• 2 tsp Baking Soda
• 1 1/2 tsp Cinnamon
• 1 tsp Cloves, ground
• 1/2 tsp Nutmeg (I grated some fresh nutmeg)
• 2 cups Organic Cane Crystals (I cut that back to about 1 3/4 cups or less)
• 1 tsp Vanilla (I used my homemade Bourbon Vanilla)
• 1 cup of Coconut Oil (I ended up using some really mild olive oil I had)
• 2 cups Pumpkin Puree ( used a pint of my home canned pumpkin)
• 4 Eggs (farm fresh of course and beaten)

Mix together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and can crystals in a large bowl.  Make sure they are well blended.  Then add the vanilla, oil and eggs.  Mix until blended, but don’t over mix.

Pour into 2 large loaf pans and bake for 1 hour at 325°