Whole Spelt Pumpkin Bread

This recipe is adapted from alexandracooks.com. Fairly often, I go on missions to rid us of all white flours, sugar and processed ingredients. This bread was born from one of those kicks. I substituted coconut sugar for sugar and whole spelt flour for white flour. My daughter was helping me and she has a sweet tooth so we settled on adding maple syrup. You can taste the nuttiness of the whole spelt, but the sweetness with the added maple syrup makes it still taste like a sweet bread. I love this one for a quick weekday breakfast and I’ll even add it to my kids lunch boxes for a snack. My whole family approves!

Ingredients

• 2 cups coconut sugar (or pure cane sugar)
• 2 sticks salted sweet cream butter
• 4 eggs
• 15 or 16 ounce canned pumpkin
• 3 cups whole spelt flour (or all-purpose flour)
• 2 teaspoons baking soda
• 1 1/2 teaspoons sea salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 5 tablespoons maple syrup (add 1 tablespoon at a time to taste, especially if using pure cane sugar and then you may not want to add any at all)

Directions

Preheat oven to 350 degrees. Grease 2 standard size loaf pans with butter.

Beat melted butter and sugar together until blended. Add eggs and mix, add pumpkin and maple syrup, mix.

Add flour, baking soda, salt, cinnamon and nutmeg. Mix until incorporated.

Pour batter into cake pans.

Bake for approximately 1 hour, but start checking for doneness around 45 minutes by inserting toothpick. If toothpick comes out clean and the center springs back when touched, it is done.

Let cook 15 minutes on cooling rack before serving.