Cut a slice of this healthy Spiced Pumpkin Spelt Oat Quick Bread for breakfast or an afternoon snack. Made with whole grain flours and flaxseed, it’s full of goodness.
Pumpkin is one of those seasonal ingredients that seems to go back on the shelf after the holidays. To be honest, I was getting a little pumpkin-ed out myself by Thanksgiving from seeing all the pumpkin recipes floating around everywhere. But, I do miss the smell of pumpkin bread baking in my kitchen. So, I made a hearty loaf of pumpkin bread recently, using a combination of oat flour, spelt flour and ground flax seeds. Ground flax seeds can be used in place of up to half the oil in quick breads – did you know that? This loaf is packed with good-for-you ingredients.
Scented with gingerbread spices ~ ginger, cinnamon, allspice, and cloves ~ your house will smell so comfy, perfect for this time of year.
Since this makes two loaves, you can freeze one or give one away. That’s what I ended up doing when two friends popped by one afternoon. They were more than happy to take some of this pumpkin bread off my hands ;). My husband brought in a plate to share with his office mates too. He confessed later on that he actually ate three slices himself, which I wasn’t too surprised by. At least I knew he was eating something healthier than he might otherwise.
Spiced Pumpkin Spelt Oat Quick Bread
- 1 1/2 cups organic cane sugar
- 1 cup organic brown sugar
- 3/4 cup ground flax seeds
- 3/4 cup olive oil
- 4 large eggs
- 2/3 cup unsweetened soy milk
- 1 can 15-ounce pumpkin puree
- 1 teaspoon vanilla
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 cup oat flour
- 2 1/2 cups spelt flour
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips optional
Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans.
Combine sugars, flaxseeds, oil, eggs and soy milk in a large mixing bowl; beat until thoroughly mixed together. Add pumpkin, vanilla and spices, and beat another minute. In a separate bowl, whisk together flours, baking soda, baking powder and salt. Add to pumpkin mixture and beat just until blended. Stir in chocolate chips if using. Pour batter into two prepared loaf pans. Bake 50-55 minutes until toothpick comes out clean when inserted in middle of pan.
Adapted from Allrecipes.com. Made healthier by using whole grain oat and spelt flour, cutting the oil in half by using ground flax seeds, reducing the amount of sugar and salt.
Angie@Angie's Recipes says
Your quick bread looks amazingly moist and delicious. Spelt, pumpkin, oat…all my favourites.
Elizabeth @ Enjoy Every Bite says
Yum! I love the idea of making a pumpkin bread when we’re not in pumpkin-overload season! This looks delicious!
Arman @ thebigmansworld says
Look at the spices in that loaf!!! Yum! The fact that it can be made so quickly? Bonus! Pinning!
Looks delicious but still seems like an awful lot of sugar! 2.5 cups for 2 loaves of bread? Can you suggest ways to further reduce the sugar without changing the consistency?
I reduced the sugar by 1/2 cup but if you want to try reducing it further, you might try swapping in some applesauce or pureed banana for part of the sugar. I don’t know if that will change the consistency or not, but it’s worth a try. My only suggestion is to start off substituting no more than 1 cup since either applesauce or pureed banana is more liquid than sugar.