Old World Pumpkin Loaf

by Rod
(Dallas, TX)

Less sugar and oil combined with hearty spelt flour (the reference to “old world”) and traditional pumpkin bread ingredients create a satisfying quick bread with mild flavors and gentle sweetness that can be enjoyed at any meal. This country-style recipe permits use of all pumpkin puree in the can. If desired, add 2/3 cup dark raisins; chopped pecans may be substituted for walnuts.

Old World Pumpkin Loaf

Ingredients:

2 cups spelt flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
3/4 tsp salt
2 xlg eggs
2 xlg egg whites
1/3 cup half & half
1 15oz can pumpkin puree
2/3 cup brown sugar, packed
2 tbsp light olive oil
1 1/3 cups chopped walnuts

Directions: (makes one loaf)

Lightly oil a 2-quart baking dish with olive oil and set aside; pre-heat oven to 350 degrees.

In a large bowl, combine spelt flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a glass quart measuring cup, whip eggs and egg whites; add half & half, then whip to combine. Stir in pumpkin puree and brown sugar, then add olive oil and whip to complete.

Pour liquid mixture into flour mixture and stir just until combined; fold in chopped walnuts.

Spoon batter evenly into oiled baking dish, then reduce oven to 325 degrees and bake uncovered 1 hour 10 min. (or until toothpick comes out clean when inserted in center).

Note: Depending on size of eggs, add a tablespoon or two of half & half (or water) if batter is too thick (batter settles slowly when moisture is correct).

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