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Spelt flour is derived from an ancient variety of wheat and has gained popularity among health-conscious bakers due to its nutritional profile. Unlike regular wheat flour, spelt flour contains more protein and fiber, making it a heartier option for bread-making. Its unique composition includes a range of vitamins and minerals, such as magnesium, phosphorus, and B vitamins, which are essential for maintaining energy levels and supporting metabolic processes.

Pumpkin & Walnut Spelt Bread

Embrace the cozy flavors of autumn with this delightful Autumn Harvest Pumpkin & Walnut Spelt Bread recipe. Combining earthy pumpkin puree with crunchy walnuts and wholesome spelt flour, this bread is not only nutritious but also a delicious addition to your fall meals. Perfect for breakfast, snacks, or alongside your favorite soups, it’s easy to make and packed with flavor. Enjoy the warm aroma of baking while you create this comforting seasonal treat that your whole family will love.

Ingredients
  

2 cups spelt flour

1 cup pumpkin puree (canned or homemade)

1/2 cup walnuts, chopped

1/4 cup brown sugar

1/4 cup honey or maple syrup

1/2 cup warm water (about 110°F/43°C)

1/4 cup olive oil

1 tsp active dry yeast

1 tsp salt

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ginger powder

1/4 tsp baking soda

1/4 tsp baking powder

1/2 cup raisins or dried cranberries (optional)

Instructions
 

Activate the Yeast: In a small bowl, combine warm water with the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

    Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, olive oil, brown sugar, and honey (or maple syrup). Mix until smooth and well incorporated.

      Combine the Dry Ingredients: In another bowl, whisk together the spelt flour, salt, ground cinnamon, nutmeg, ginger powder, baking soda, and baking powder.

        Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until fully combined. Then gently fold in the activated yeast and chopped walnuts (and raisins or cranberries if using).

          Knead the Dough: Transfer the dough onto a floured surface and knead gently for about 5-7 minutes until the dough is smooth and slightly sticky. If too sticky, add a little more spelt flour as needed.

            First Rise: Place the kneaded dough into a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm area for about 1-1.5 hours, or until doubled in size.

              Shape the Loaf: Once risen, punch the dough down to release air. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.

                Second Rise: Cover the loaf pan and let it rise again for about 30-45 minutes until it puffs up.

                  Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C).

                    Bake the Bread: Once the second rise is complete, place the bread in the preheated oven and bake for 35-40 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.

                      Cool Down: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                        Serve: Slice the bread once cooled. It is perfect enjoyed warm with butter or as a base for hearty sandwiches!

                          Prep Time, Total Time, Servings: 25 minutes | 2 hours | 10 slices