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Vegan Spelt Pumpkin Bread

Vegan spelt pumpkin bread is moist, lightly spiced, not too sweet, and loaded with chocolate chips and pumpkin seeds. Naturally nut-free!
Cuisine Dairy-free, Nut-Free, Vegan
Diet Vegan, Vegetarian
Keyword chocolate, cinnamon, fall, nutmeg, pumpkin, pumpkin seeds, spelt flour, winter
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 9x5 loaf
Calories 415kcal

Ingredients

  • 2 cups light spelt flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ¾ cup dairy-free chocolate chips
  • ¾ cup shelled pumpkin seeds or chopped walnuts
  • cups pumpkin purée
  • ½ cup + 2 tablespoons maple syrup
  • ½ cup melted coconut oil, at room temperature (sunflower or avocado oil is also great)
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan and then line it with parchment paper. Lightly grease the parchment as well and set aside.
  • In a large bowl, combine the spelt flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, sea salt, chocolate chips, and pumpkin seeds. Stir with a spatula to evenly mix.
  • In an upright blender, combine the pumpkin puree, maple syrup, coconut oil, orange juice, and vanilla. Blend on high until totally smooth and creamy.
  • Pour the pureed pumpkin mixture into the large bowl with the spelt flour mixture. Use your spatula to get all of the pumpkin mixture you can out of the blender. Gently stir and fold everything together until JUST combined.
  • Scrape the vegan spelt pumpkin bread batter into the prepared loaf pan, smoothing the top with your spatula. You can garnish the top with extra pumpkin seeds and chocolate chips if you like. Bang the filled loaf pan on the counter a couple times to evenly distribute the batter and to fill all spaces of the loaf pan.
  • Bake the vegan spelt pumpkin bread for 50-55 minutes, or until a cake tester/paring knife inserted in the center of the loaf comes out clean. Allow the pumpkin bread to cool thoroughly before slicing and enjoying.

Notes

  • You could easily substitute the following flours 1-to-1 for the spelt: whole wheat pastry flour, whole kamut flour, whole wheat flour or whole grain spelt flour (being mindful of the fact that whole grain flours will make the loaf more dense), and all purpose flour. I tried this pumpkin bread with a gluten-free all purpose flour mix (Bob’s Red Mill 1-to-1) and it fell apart! Proceed with caution with any flour substitutions.
  • Any add-ins you like are great! Use up to 1 ½ cups total of whatever you like.
  • You can definitely just whisk together all of the wet ingredients in a bowl. I just like to get them SUPER smooth.

Nutrition

Serving: 1slice | Calories: 415kcal | Carbohydrates: 44g | Protein: 16g | Fat: 24g | Fiber: 6g | Sugar: 21g