I can’t decide which is a better perk of the fall season: good running weather or pumpkin-everything. It’s a close call.
Not only is pumpkin amazingly delicious, it is also sups healthy.
That means I can eat a lot of pumpkin and it’s still okay, right?
Makes 1 loaf
You will need: 9 in x 5 in bread pan
- 1 and 1/2 cups spelt flour
- 1 and 1/2 cups brown sugar
- 1/2 cup coconut oil
- 2 eggs
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1/3 cup water
- 1/2 cup almond slivers
- 1/2 15-ounce can pumpkin puree
Preheat the oven to 350°F.
Spray pan with cooking oil.
Beat together sugar and oil In a large mixing bowl beat sugar. Beat in eggs.
Combine flour, salt, baking soda, nutmeg, cinnamon, and cloves in a separate mixing bowl.
Add the water and half of the dry mixture to the wet mixture. Dump the remaining dry in the wet and mix well.
Beat in pumpkin and almonds.
Bake for 50-55 minutes.
Let cool before serving.
I also used this batter recipe [and added some dark chocolate chips 😉 ] for some perfect little muffs!
The mini-muffins bake @ 325° F for 20 minutes. Also let these guys cool.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!