Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups (224g) whole grain spelt flour (this flour is what gives the perfect texture and moisture)
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper (please see post why this is added, it does NOT make it spicy)
  • 4 teaspoons my homemade pumpkin spice blend (OR SEE NOTE BELOW!)
  • 3/4 cup (240g) pure maple syrup
  • 1 cup (240g) canned pumpkin puree
  • 1/4 cup (60g) canned "lite" coconut milk (shaken first, I love the Thai Kitchen brand)
  • 2 1/4 teaspoons vanilla extract
  • Optional: pumpkin seeds for topping and powdered sugar
  • Of course, as always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
  • I use this scale.

Instruction

  • Preheat the oven to 350°F (177°C) and line a 9×5 loaf pan (I used stone so it's more moist) with parchment paper going in both directions cut to fit so that it lies flat in each direction with a slight overhang.
  • To a large bowl, add the syrup, coconut milk, pumpkin and vanilla. Whisk until completely smooth. Set aside.
  • To a medium bowl, combine the spelt flour, cornstarch, baking soda, pumpkin spices, black pepper and salt. Whisk very well.
  • Slowly add the dry ingredients to the liquid and stir gently, folding until it all comes together into a moist, cohesive batter. Don’t over-mix, just until combined and smooth. It will be thick.
  • Pour the batter into the pan. Use the back of a spoon to smooth out the top flat and evenly out to the corners. If desired, sprinkle raw pumpkin seeds on top of the loaf now.
  • Bake for 40 minutes or until a toothpick is completely clean from the center to the bottom of the pan. Ovens will vary, so yours may take longer, but mine was perfect at 40 minutes.
  • Cool 45 minutes to an hour before slicing. This is hard to wait, I know, but the loaf must finish cooling. If you cut it too early, it will be a bit underdone in it’s texture. Lift the loaf out with the parchment paper and slice with a very sharp knife.
  • Cover the completely cooled loaf tightly in plastic wrap and at room temperature so it will stay moist. I loved this with coffee! If you would like it to be glazed or extra fancy for guests, use this cream cheese glaze from my cinnamon rolls or try it with my 3 Minute Pumpkin Spice Caramel Glaze or Pumpkin Spice Sauce!