I stumbled upon this recipe on one of my favorite food blogs. This pumpkin bread combines my love for pumpkin with my love for baking with whole grain flours. It calls for spelt flour – an ancient grain with a sweet, nutty flavor. It is so simple to whip up – no electric mixer needed.
- 1 1/2 cups organic spelt flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 cup organic pumpkin purée
- 1/4 cup olive oil
- 2 eggs, beaten
- 1/2 cup natural cane sugar
- 1/2 cup water
- 1/2 cup dark chocolate chips (plus more for sprinkling on top)
- Preheat oven to 350.
- Grease a loaf pan with butter.
- Sift together the dry ingredients in a large bowl (flour, baking soda, cinnamon, nutmeg, salt).
- Using a whisk, combine the wet ingredients in a separate bowl (pumpkin, olive oil, eggs, sugar, water).
- Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Add the chocolate chips (you can use more or less than 1/2 cup, depending on your preference).
- Pour into the greased loaf pan and sprinkle with some chocolate chips.
- Bake for 40-45 minutes or until a toothpick comes out (almost) clean, except for the very middle. (Be careful not to overcook it. I like to take it out of the oven when the center is not quite all the way cooked). Cool on a wire rack.